Ingredients:

Pastry:

- 3 eggs

- 250 g rice flour

- 250 ml 0.5% milk

- 200 ml sparkling water

- 1 tablespoon coconut sugar

- 1 tablespoon clarified butter for frying

Filling:

- 600 g low-fat quark

- 30 g vanilla sugar

- 2 tablespoons xylitol

- 1 egg yolk

- a handful of raspberries

- a handful of chokeberries

Preparation:

Batter:

Mix the eggs with the sugar and the milk. Add gradually the flour and the water to the mass until uniform consistency. Grease the frying pan with some clarified butter and wait until the pan is moderately heated. Pour the batter onto the frying pan with a small ladle so that the pancakes are not too thick.

Stuffing:

Mix all ingredients except raspberries and chokeberries thoroughly until a smooth mass is reached. Then add the fruit, leaving a few pieces for decoration. Mix everything delicately.

Put the stuffing onto the pancakes and fold into triangles. Sprinkle with raspberries and chokeberries for decoration.