For the pancakes, mix half of the milk with flour, eggs, yolks, butter and salt. Then stir in the remaining milk. Melt some butter in a pan, pour some batter and spread it regularly by swirling the pan. Bake until golden brown, turn the pancake over and bake on this side until golden brown as well. Take out, keep warm and bake the remaining pancakes in the same way. Boil about 300 ml of must with sugar, cloves and cinnamon bark. Mix the rest of the must with eggs and vanilla cream powder and quickly add to the must so that the eggs do not flocculate. Remove the cloves and cinnamon bark beforehand. Fill the prepared pancakes with the must sauce, fold them and sprinkle with cinnamon powdered sugar.