For the batter, mix flour, eggs, egg yolk, salt and milk. One by one, bake pancakes from the dough. For the filling, cream butter with sugar and vanilla sugar. Separate the eggs.
One by one, stir the three egg yolks into the butter mixture. Stir in curd cheese, raisins and grated lemon zest or a few drops of lemon baking oil. Beat egg whites until stiff and gently fold in. Spread the filling on the pancakes, roll them up and layer them like scales in a buttered ovenproof dish. Beat the milk and egg together, pour half of it over the pancakes and place in a cold oven.
Bake at 225 degrees or gas mark 4 for 20 minutes.
Pour the remaining egg milk over the top and bake for a further 15 minutes. Serve dusted with powdered sugar.