Mixed Berry Crepes
- 250 grams Quark
- 2 medium eggs
- 80 grams sugar
- 1 packet Vanilla sugar
- 175 milliliters milk
- 200 grams Pastry flour
- clarified butter (for frying)
- 150 grams Raspberries
- 1 tablespoon powdered sugar
- 500 grams mixed Berry (such as blackberries, blueberries, raspberries)
- powdered sugar (for dusting)
- mint (for garnish)
Strain the quark through a clean tea towel or cheesecloth. Separate the eggs. Beat the egg whites until stiff.
Whisk the quark, egg yolks, vanilla sugar and milk together until smooth. Stir in the flour and fold in the egg whites.
Heat a bit of clarified butter in a non-stick pan and spoon enough crepe batter in to cover the bottom of the pan. Cook until almost set, flip and cook the other side for about 1 minute. Remove from the pan, cover with aluminum foil to keep warm and continue with the remaining crepe batter.
Press the raspberries through a fine mesh sieve and mix the puree with the powdered sugar. Pour the mixture over the mixed berries and toss until the berries are well coated. Fill the crepes with the berry mixture, dust with powdered sugar, garnish with mint and serve.