To make the dough, beat the eggs, salt and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Sift the flour and sauce powder on top and stir in. Let the milk run in while stirring.
Stir in mineral water. Let the dough swell for about 20 minutes. In the meantime, select the blueberries. Wash, clean and halve the strawberries and let them drain well in a sieve. Mix lime juice, remaining vanillin sugar and maple syrup well.
Put fruit in a bowl and pour syrup over it. Roast almonds in a pan without fat until golden brown. Remove from the pan and set aside. Wash lemon balm, dab dry and pluck leaves from the stalks.
Heat the clarified butter in portions in a pan (approx. 18 cm Ø). Bake 4 crepes from the dough one after the other. After filling the dough into the pan, place a few lemon balm leaves on each.
Remove from the pan. Spread crêpes with jam and roll them up. Cut into pieces as desired. Serve the pancakes and marinated fruits dusted with icing sugar and decorated with lemon balm to taste.
Whipped cream is delicious with it.