Viennese Pancakes

• 2/3 cup all-purpose flour
• 1/2 cup whole milk
• 1/3 cup water
• 1 large egg
• 1/8 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons sugar
• 2 large eggs,
• 1/4 cup raisins, chopped
• 1/4 cup sliced almonds
• 1 teaspoon grated lemon zest
• 1/8 teaspoon salt
• 2 teaspoons brown sugar
• Additional sliced almonds, optional

1. In a bowl, combine the flour, milk, water, egg and salt; beat until smooth. Cover and let stand for 1 hour.
2. In a lightly greased 8-in. skillet over medium-high heat, add 2-3 tablespoons batter; lift and tilt skillet to cover bottom. Cook until lightly browned; turn and brown the other side. Repeat with remaining batter, greasing skillet as needed. Stack pancakes with waxed paper between layers.
3. For filling, beat cream cheese and sugar in a bowl until light and fluffy. Beat in egg yolks. Stir in raisins, almonds, lemon zest and salt. Place 1 tablespoon filling down the center of each pancake; set remaining filling aside. Roll up pancakes and place seam side down in a greased 13x9-in. baking dish.
4. In a small bowl, beat egg whites until stiff; fold in reserved filling. Spoon over pancakes; sprinkle with brown sugar and almonds if desired.
5. Bake, uncovered, at 350u0b0 for 20-25 minutes or until edges are lightly browned.

allpurpose, milk, water, egg, salt, cream cheese, sugar, eggs, raisins, almonds, lemon zest, salt, brown sugar, almonds

Taken from www.tasteofhome.com/recipes/viennese-pancakes/ (may not work)