Take the cherries out of the freezer and let them defrost. Alternatively, defrost them in a small pan on low heat slowly.
Combine all ingredients for the batter and let it rest for a few minutes.
To make the cherry quark, combine soy yogurt with a few defrosted cherries and psyllium husks. Let it sit while you make the crepes.
To cook the crepes, place a non-stick pan over a low heat. When it’s hot, pour in a small amount of the batter, spread it with a tablespoon using circular motions, and cook the first side until slightly golden brown.
Flip the crepe over and continue with the rest of the batter when the first crepe is done.
Spread some cherry quark on the crepes, roll them in and place them on a plate with some extra cherries, chocolate and cacao nibs.
Tip: Drizzle some maple sirup on top or serve with 1 banana for a sweeter version.