First choose some beautiful dessert plates, as this confection comes together very quickly.
Open the crepe onto the plate, spread with the Quark down the middle, and set most of the berries on the Quark in a row, saving a berry or two for garnish. Roll up such that the thin side of the crepe stays on top. The filled crepe will be fragile, and a wide spatula will be handy, especially when done.
Heat a 12" nonstick sauté pan to medium heat. Just before needed, melt the small amount of butter in the pan. It is not essential, but adds a hint of buttery flavor, color and crispness to the finished crepe which is very appealing. Slide in the rolled up crepe, keeping the thin side up. The crepe will brown and smell delicious in a minute or two.
Drizzle with the tiny amount of maple syrup on the edge of the rolled crepe while still in the hot pan. The combination of the slightly caramelized syrup and buttery crispness set off the tangy crispness of the Quark and berries inside the crepe. I have been able to cook 3 or 4 filled crepes at a time for a group, using the 12" sauté pan.
Slide the finished crepes onto the dessert plates. While the crepes may be a little fragile, rotating them a little bit so the browned surface is visible is a nice touch. Finish the presentation with a tablespoon of whipped light cream, a sprinkle of powdered sugar through a sieve, the remaining berries and a sprig of mint.