Hearty Crepe Fillings (Meat, Chicken, and Liver)

Boil the meat and finely dice it. Finely chop the onion as well and sauté in butter until translucent.

Add the meat to the skillet with the onion, season with salt and pepper, and fry for about 10 more minutes. Spoon the filling onto the crepes and roll them up.

Boil the chicken breast in salted water, let it cool, and either dice it or pass it through a meat grinder.

Sauté the chopped onion in butter until translucent. Combine the chicken and onion, then add the crushed garlic, sour cream, and coarse-grated cheese.

Season with salt and pepper, mix thoroughly, stuff the crepes, and lightly pan-fry them in butter.

Peel and finely dice the onion and carrot. Boil the liver and pass it through a meat grinder.

Sauté the vegetables, adding the liver towards the end of cooking, and leave on the heat for a few more minutes.