Savoury twist: Transforming classic crepes with bold flavours

Crepes with cheese in a sweet version are one of the favourite vegetarian dishes, and they have been popular for many years. We can practically eat them at every milk bar, and we often make them at home. Children love them, but the love for this dish never ends. That was also the case for me.

I have been preparing crepes with sweet quarks for years. My children have grown fond of them. I seasoned the cheese in various ways. It blends perfectly with spices such as vanilla or cinnamon. Sometimes, I would add egg yolk, which is found in traditional recipes for quark for crepes. Our grandmothers used it. Occasionally, I added raisins, orange peel, or cranberries to the cheese. I would season it with sour cream or cream cheese when I had low-fat quark. I tried to make the filling as good as possible to taste like cheesecake.

I was proud of my crepes with cheese. So, I was a little surprised when my son asked for this dish in a savoury version. He likes quark seasoned with chives and garlic and thought it would also be a good filling for crepes. He convinced me, and now we often make pancakes with quarks with stronger flavour accents. They work great for dinner and can be served with a delicate sauce. Of course, I haven't forgotten about the sweet version. After all, diversity in the kitchen is vital.

Ingredients:

• 450 g semi-fat quark (from a block from a local dairy),
• 2 cloves of garlic,
• 3 tablespoons of sour cream,
• chopped chives or dill to taste,
• a pinch of paprika,
• salt and pepper to taste.

Instructions:

1. Crush the quark with a fork. Add sour cream and mix.
2. Press the garlic through a garlic press and add it to the mixture. Season to taste with spices, and finally, add finely chopped greens.
3. Mix everything. Use this prepared filling to stuff the crepes.