Czech-Style Crepes with Sweet Quark and Plum Jam

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Czech crepes are thin, tender pancakes traditionally filled with sweetened quark cheese and plum jam (povidla), then rolled up and crowned with whipped cream. This beloved street-food and home dessert showcases the Czech preference for fruit preserves and creamy fillings over chocolate or caramel. Served warm and dusted with powdered sugar, they are the perfect ending to a hearty Czech meal.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 28 gSugar
• 14 gProtein
• 280 mgSodium
• 310 mgPotassium
• 190 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the crepe batter

• 2 cups (250 g) all-purpose flour
• 3 large eggs
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) sparkling water
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract

For the quark filling and toppings

• 1 cup (250 g) full-fat quark or thick Greek yogurt
• 3 tbsp powdered sugar, plus more for dusting
• 1 tsp lemon zest
• 1/2 cup (160 g) dark plum jam (povidla)
• 1 cup (240 ml) heavy whipping cream
• 1 tsp vanilla extract
• Fresh berries for serving

Directions

1. In a large bowl, whisk the eggs with the milk, sparkling water, melted butter, sugar, salt, and vanilla until fully combined. Gradually sift in the flour while whisking continuously until the batter is smooth and free of lumps; it should have the consistency of thin heavy cream.
2. Cover the batter and let it rest at room temperature for 30 minutes (this relaxes the gluten for tender crepes). Stir gently before using.
3. Heat an 8-inch nonstick crepe pan or skillet over medium heat and lightly brush with butter. Pour about 1/4 cup of batter into the pan, swirling immediately to coat the bottom evenly. Cook for 60-90 seconds until the edges lift and the underside is golden, then flip and cook another 30-45 seconds.
4. Transfer each cooked crepe to a plate and keep warm covered with foil or in a 200°F (95°C) oven. Repeat with the remaining batter, brushing the pan with butter as needed.
5. Meanwhile, prepare the filling by whisking the quark, powdered sugar, and lemon zest together until smooth. In a separate bowl, beat the heavy cream with vanilla to soft peaks. Warm the plum jam slightly in a small saucepan until just spreadable.
6. Lay each crepe flat, spread 2 tablespoons of the sweetened quark over the surface, then drizzle or spoon 1 tablespoon of warm plum jam down the center. Fold the sides over the filling and roll up like a cigar, or fold into quarters.
7. Arrange 2 crepes on each plate, top with a generous dollop of whipped cream, an extra spoonful of plum jam, a handful of fresh berries, and a dusting of powdered sugar. Serve immediately while warm.

Cook’s Notes

• Resting the batter for at least 30 minutes is essential for tender, non-rubbery crepes – don't skip this step.
• Sparkling water gives Czech crepes their characteristic light, airy texture; you can substitute plain water but the result will be slightly denser.
• True Czech povidla (thick plum butter) is the most traditional filling – look for it in Eastern European markets or substitute with a high-quality damson plum jam.
• Keep cooked crepes stacked and covered so they stay pliable for easy rolling; if they dry out, briefly steam them over simmering water.
• For a savory variation popular in Czech cuisine, skip the sugar and vanilla in the batter and fill with ham, Swiss cheese, and a béchamel sauce instead.

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