100g mixed shoots, e.g. red radishes, alfalfa, rocket
1 Put the flour, salt and milk into a bowl and mix together with a whisk.
2 Whisk the eggs and stir into the batter. Allow to settle for 15 minutes.
3 Heat some butter in a large frying pan and cook 4 crêpes one after another.
4 Cut the Gruyère AOP into fine strips. Remove the core from the apple and cut into small cubes.
5 Stir the mustard, salt and pepper into the quark, then mix the cheese, apple cubes and shoots with the quark.
6 Spread the filling on the crêpes, leaving 2-3cm free at the edge. Fold the edges of crêpe around 2cm to the left and right over the filling, then roll up well from the bottom up. Coat the upper side of the crêpes with a little quark (from the filling) and press in well. Cut the crêpes in half diagonally