Melt 20 g butter. Mix flour, 1 tablespoon sugar, salt and eggs. Stir in milk. Gradually stir in butter. Cover the dough and let it swell for about 20 minutes. Grease a pan (approx. 15 cm Ø) with oil.
Put about 1/8 of the dough into the pan. Bake one side until golden brown, turn the crêpe over and finish baking. Bake 7 more crêpes from the remaining dough. Let the baked crêpes cool down.
Halve the vanilla pod lengthwise and scrape out the pulp. Mix quark, flaked almonds, candied fruit, egg yolks, 2 tablespoons sugar and vanilla pulp. Spread the cream on the crêpes. Fold the crêpes into quarters and place on a baking tray lined with baking paper.
Melt 1 tablespoon of butter, spread the crêpes with it, sprinkle with icing sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes. Arrange on a plate.