Crêpes with Rum-Raisin Quark

Mix the raisins with the rum in a small bowl and let them soak for about 60 minutes.

Beat the eggs with a pinch of salt, 3 tablespoons of sugar and the vanilla sugar until thick.

Add the flour to the egg foam, then pour in the milk and oil and mix everything thoroughly into a smooth batter.

Cover the crêpe batter and let it rest for about 60 minutes.

Whip the cream with a little sugar until stiff peaks form.

Beat the quark until creamy, fold in the rum-soaked raisins and gently fold in the whipped cream.

Heat a pan well, lightly grease it and cook the batter in batches into thin crêpes; brush the pan sparingly with oil between batches and keep the finished crêpes warm.

Divide the crêpes between four plates and top with the rum-raisin quark cream.