First prepare the pancake batter. Beat the eggs and mix with flour, milk and a pinch of salt.
Now let the pancake dough rest for about 15 minutes.
In the meantime, prepare the curd filling. Soak the raisins in rum or orange juice. Whip the cream until stiff.
Mix the curd cheese with vanilla pulp, sugar, raisins and butter until creamy. Fold the whipped cream into the curd mixture and set the filling aside.
Heat vegetable oil or a little clarified butter in a pan and pour in some of the batter so that the bottom of the pan is thinly covered with the pancake batter.
Let the pancake fry on both sides for about 1-2 minutes and take it out as soon as it is firm and golden brown on both sides.
First prepare all the pancakes and warm the finished pancakes in the oven at low temperature or cover with aluminum foil.
Fill the pancakes and sprinkle with powdered sugar.