Stir sour cream with egg yolk and flour until smooth. Beat the egg whites with the sugar until stiff and fold into the sour cream mixture. Then, using a soup spoon, place small dalks in a non-stick frying pan, fry them for 1 minute on both sides and drain on a paper towel. Serve the dalks staggered or 2 – 3 pieces on top of each other filled with Powidl or berry ragout.
Preparation Tip:
Serve with vanilla sauce.
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