For the pancakes with lemon curd cream, first mix the egg with the milk. Stir in the salt and the sifted flour. Allow to swell for about 10 minutes so that the dough becomes slightly thicker.
In the meantime – if necessary – wash, sort and dry the raspberries. Wash the lemon hot – preferably with an asparagus peeler – thinly remove the peel. Squeeze 1/2 lemon.
Heat the milk with the lemon juice and vanilla sugar, add the lemon zest and let it steep for 15 minutes that the flavors of the zest can infuse into the milk.
Remove the lemon peel, mix the potato flour with a little water. For the sauce, take some of the milk, thicken with whipped cream and chill in the refrigerator.
Return the milk to the stove and heat, fold in the potato starch, bring the liquid to a boil while stirring constantly until the mixture thickens.
Remove from heat and let cool slightly. Then, while the cream is still warm, stir in the curd and let it cool completely in the refrigerator. Heat some butter or oil in a coated pan, rub the pan with it.
Pour the batter in the middle and let it spread thinly. When the bottom is browned, turn and wait for it to brown as well.
Arrange on a plate, put the lemon curd cream on one half, put the raspberries on top and let them sink in.
Fold the 2nd half of the pancake over it. Dust with powdered sugar. A little of the sauce