Lemon Crêpe Pockets

Ingredients

• 1 Vanilla bean
• 150 g flour
• 2 Eggs
• 275 ml milk
• 1 tbsp liquid butter
• 1 pinch salt
• butter (for frying)
• 1 Vanilla bean
• 1 untreated lemon
• 2 tbsp honey
• 150 g quark
• 100 g Mascarpone
• honey (to drizzle)
• 4 lemon halves

Instructions

1. 1.

   For the pancakes, split the vanilla bean lengthwise and scrape out the seeds. Whisk together flour, eggs, milk, liquid butter, and salt until smooth; let rest for about 10 minutes.

2. 2.

   Meanwhile, scrape out the seeds of the filling as well. Grate the lemon zest and peel the fruit thoroughly. Cut out the lemon slices and mix with the vanilla seeds and 2 tbsp honey. Whisk quark with mascarpone until smooth, then fold in the lemon mixture.