1. Reserve a little of the specified butter for greasing the dish; use the rest in the following steps. Stir the flour with the milk, eggs and a pinch of salt into a smooth, thin batter and let rest for 20 minutes.
2. Cook 8 thin pancakes in a hot pan with a little butter.
3. For the filling, press the quark through a sieve and stir smooth with the egg yolks, icing sugar, vanilla sugar, lemon zest, sour cream and raisins.
4. Fill the pancakes, roll them up, cut in half and arrange them tightly and slightly overlapping in a buttered ovenproof dish.
5. For the topping, whisk the milk with the egg and sugar, pour over the pancakes and bake in an oven preheated to 180 °C for 20-25 minutes until set and golden on top.
6. Dust with icing sugar once slightly cooled and serve warm, with vanilla sauce if you like.
Tip: Always sieve the quark - a smooth, creamy filling is the secret of Viennese Topfenpalatschinken.
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