Polish crêpes

Quark

• 1000 g light sour cream (see Tips)

Crêpe batter

• 330 g water
• 230 g full cream milk
• 2 eggs
• 20 g grapeseed oil
• 310 g plain flour
• 1 pinch sea salt

Berry sauce

• 200 g frozen raspberries
• 100 g caster sugar
• 20 g lemon juice (approx. ½ lemon)

Quark filling

• 1 egg
• 80 g caster sugar
• 1 tsp vanilla sugar

Assembly

• unsalted butter for frying
• vanilla ice cream to serve (optional)
• icing sugar for dusting