For the dough, put the sugar, salt and eggs in a large enough bowl and stir. Add half of the milk and the flour. Melt the butter and stir it into the dough. gradually add the remaining milk and stir to form a thick dough.
Heat clarified butter in a frying pan and bake narrow pancakes from the dough until done and set aside.
For the filling, stir the curd until creamy and mix with the sugar. Spread the pancakes with the curd mixture and sprinkle with the raisins. Roll up the pancakes, cut in half and place in a buttered gratin dish.
Mix the eggs with the whipped cream and sugar and pour over the pancakes. Bake everything together in the oven at 180 °C for about 20 to 25 minutes.
In the meantime, pour the sour cherries into a sieve, collect the juice and boil it with the currant juice and sugar. Stir the potato flour in a little juice until smooth and add to the boiling juice, stirring continuously until a creamy consistency is achieved.
Fold in the sour cherries, bring to a boil and sweeten to taste. Remove the filled pancakes from the oven and bring to the table with the sour cherry sauce.
Tip: Curd cheese, a true all-rounder as far as its use in the kitchen is concerned, and one of the cheapest foods richest in protein: low-fat curd cheese contains around 12% egg white, almost four times as much as raw milk. Curd cheese can be produced in all fat levels.