Mix eggs, milk, flour and pudding powder to a smooth dough. Let the dough swell for about 30 minutes. In the meantime drain the apricots on a sieve. Put the apricots and apricot liqueur in a bowl and puree. Mix quark, sugar and vanilla sugar until smooth. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down.
Heat up some fat in the pan, add 1/4 of the dough, bake briefly, turn carefully and bake from the other side briefly to finish. Keep warm. Bake 3 more crêpes from the remaining dough. Spread the apricot sauce on 4 plates just before serving. Fill the crêpes with quark mixture and arrange on top. Sprinkle with almond flakes and icing sugar and serve decorated with mint
Waiting time approx. 20 minutes