Jam and cream filled crêpes

Recipe and photo Liz Sinner - vegelizious

1. In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Let the batter rest for 5 minutes.
2. Grease a non-stick pan with butter and heat over medium heat. Pour a ladle of batter into the pan, swirling to coat the bottom. Cook for 1–2 minutes on each side until golden. Repeat with the remaining batter. Set the crêpes aside to cool slightly.
3. In a bowl, mix the quark, whipped cream, some lemon zest, 1 squeeze of lemon juice, and vanilla sugar until smooth and creamy.
4. Spread a layer of strawberry jam on each crêpe. Add a generous spoonful of the quark filling, then either roll the crêpes or fold them into quarters.