Preparation

1. Mix the flour with the salt, vanilla sugar and milk until smooth. Carefully fold in the eggs, mineral water and butter so that the dough does not become too viscous.
2. Add a little more milk if necessary. Let it rest for about 20 - 30 minutes.
3. Wash and clean the berries. Puree half of the strawberries with the icing sugar and lemon juice, pass through a sieve and mix with the quark. Cut the remaining strawberries into small pieces.
4. Distribute on plates on top of the strawberry curd together with the chopped strawberries and blueberries.
5. Fry four crêpes one after the other in a little hot butter until golden brown. For about 1 minute per side, preferably in a coated pan or in our RÖSLE crêpe pan.
6. Fold and serve with the berries.

Product recommendations

slide 1 to 3 of 3