11 sweet and savory crepe fillings

Mash 6 hard-boiled eggs, add finely chopped green onions and dill, and bind everything together with mayonnaise. The filling should be as thick as a mayonnaise-based salad. Season with salt and pepper to taste, then use to fill the crepes.

Sauté 600 g button mushrooms with 1 finely chopped onion in oil. Stir in 2 tbsp all-purpose flour, followed by 2 tbsp thick heavy cream or sour cream. Stir the mixture and season with salt and pepper. Roll the filling inside the crepes and sprinkle with grated hard cheese.

Boil 350 g lean beef until cooked, then grind or finely chop it. Add 2 finely chopped onions and sauté the mixture in butter until it thickens and the onions turn golden. Season with salt and pepper and use to fill the crepes.

Boil 500 g chicken breasts until cooked, then chop the meat or process it in a blender with chopped dill or parsley. Stir in 1 crushed garlic clove and 2 mashed hard-boiled eggs. Bind everything together with 250 g sour cream and season with salt and pepper.

Cut 250 g smoked salmon into thin slices. Melt 250 g mascarpone in olive oil with a little mild mustard to taste, then add salt, pepper, and a few drops of lemon juice. Spread the cream mixture over the crepes and arrange the salmon slices on top.

Pour hot water over 60 g raisins and let stand for 10 minutes. Drain in a strainer, then mix in a bowl with 400 g tvaroh, a fresh curd cheese, either curdy or smooth according to your preference. Add 1 egg yolk and 2 tbsp sugar, mix well, and spread over the crepes.

In a tall container, blend 200 g smooth tvaroh, 2 tbsp powdered sugar, and 1 tbsp cream with an immersion blender. Add 150 g ripe blueberries and blend until smooth. Flavor to taste with vanilla sugar or mint leaves.

Mix 250 g smooth tvaroh with a few drops of lemon juice, lemon jam to taste, and 2 tbsp sugar.

Blend 3 bananas with 50 g heavy cream and add 1 packet of vanilla sugar. Roll the filling inside the crepes, dust with cocoa powder and cinnamon, and drizzle with melted chocolate.

Grate 2 apples and sprinkle with lemon juice to keep them from browning. Stir in 1 tbsp ground nuts, 1–2 tbsp powdered sugar, and a pinch of cinnamon. For a thicker filling, briefly heat the mixture in butter.

Sauté 300 g finely chopped fresh cabbage in butter. In a separate skillet, sauté a finely chopped onion in sunflower oil. Hard-boil 4 eggs and chop them finely. Combine all three components and season with salt and pepper.

Tip: You can also add a little cooked mushroom to the filling.