Crêpe-Style pancakes topped with berries, quark and cream cheese

Ingredients

For the batter

• 250 g plain flour
• 500 ml milk
• 3 eggs
• 3 tbsp sugar and a pinch of salt
• 20 g butter
• oil or butter for frying, as preferred

To serve

• 150 g cottage cheese
• 150 g cream cheese
• 1 tbsp icing sugar
• 3 heaped tbsp soured cream
• sugar, to taste
• 1 tsp vanilla sugar (optional: with some grated lemon zest)
• 200 g berries – strawberries, raspberries, blueberries, or red currants

Method

1. Place the flour in a bowl, make a well in the centre, and crack in the eggs. Add the sugar and a pinch of salt. Using a whisk, gradually incorporate the milk in a thin stream until a smooth, creamy batter forms. Finally, stir in the melted butter.
2. Heat a frying pan and lightly grease it with oil. Pour in a ladle of batter, tilting and swirling the pan so the batter spreads evenly.
3. Fry the pancake on one side until golden, then flip and cook the other side until also golden. Repeat with the remaining batter, stacking the pancakes and keeping them warm.
4. Prepare the filling: place the cottage cheese, cream cheese, and soured cream in a blender. Add the sugar, vanilla sugar, and, if desired, some grated lemon zest. Blend until smooth and creamy.
5. Spread a spoonful of the filling over each pancake and generously top with summer berries and a dusting of icing sugar.