For the crepes

Make a batter by combining the flour and sugar in a bowl then whisking in the eggs and the two yolks, 250ml of milk and the melted butter. Rest for 20 minutes in the fridge. It should now have the consistency of pouring cream. If necessary, add some more milk.

Heat a non-stick frying pan over medium-high heat.

When hot, add a little butter and move the pan about to spread the butter, then add a ladleful of the batter and move the pan from side to side until its base is thinly covered.

Cook the crepe for one to two minutes, or until it appears lightly golden around the edges. Flip over using a spatula and cook on the other side for a minute longer. Remove crepe and repeat this process until you have cooked all the crepes.

This can be done several hours before making the dessert. Keep the crepes on a plate, covered, away from the heat.

For the filling

Preheat oven to 190C.

In a bowl, beat together the quark, 2 egg yolks, castor sugar and the lemon zest. Place about 2 tablespoons of filling in a crepe and roll it up.

Repeat this until they are all filled, then place the filled crepes in a baking dish side by side.

Now pour the cream over the crepes and sprinkle with the sugar and almond flakes. Bake for 10 minutes and serve immediately.

To serve

I love this dessert as is, but my partner insists it's better with ice-cream.