Crepes with Pear Filling

Ingredients

• 1 egg
• 200 ml milk
• 100 g flour
• 2 drops liquid stevia (organic, as desired)
• 2 tbsp Rapeseed oil
• 3 pears
• 1 tbsp Lemon Juice
• 1 vanilla pod
• 4 tbsp dry white wine
• 4 drops liquid stevia (organic, as desired)
• 100 g quark
• Pinch of cinnamon
• 100 ml whipping cream

Instructions

1. 1.

   Whisk the egg, milk, flour and stevia into a smooth batter and let it rest for about 10 minutes.

2. 2.

   Meanwhile wash, peel and cut the pears into bite‑sized pieces. Drizzle with lemon juice. Split the vanilla pod lengthwise and scrape out the seeds. Add the pears, vanilla seeds, pod and wine to a saucepan. Add 1–2 drops of stevia and simmer the pears for 5–10 minutes until soft. Remove the pod, taste and sweeten further with stevia if needed. Mix the quark with cinnamon. Whip the cream stiffly and fold it in, seasoning with stevia to desired sweetness.

3. 3.

   Heat a little oil in a crepe pan (or non‑stick skillet). Pour a small ladleful of batter into the pan, swirl so that it spreads thinly, and bake for about 2 minutes until golden brown. Flip and cook the other side for another 1–2 minutes. Repeat with the remaining batter to make eight crepes.

4. 4.

   Fill each crepe with the quark‑cream mixture and pear filling, roll them up, and serve.