In a mixing bowl, combine the buckwheat or rye flour and all-purpose flour.

Add the egg yolks to the flour mixture.

In a separate container, dissolve the granular yeast in the milk.

Pour the yeast mixture into the flour and egg yolk mixture, stirring with a wire whisk until well combined.

Add salt to taste.

Cover the bowl with a towel and set in a warm place to stand for about 2 hours, allowing the batter to ferment.

After 2 hours, add the heavy cream and chopped dill to the batter.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the batter.

Heat a crepe pan or skillet over medium heat.

Lightly grease the pan with butter or oil.

Pour a small amount of batter onto the hot pan to form a thin crepe.

Cook for 2-3 minutes per side, or until golden brown.

Repeat with the remaining batter.

Serve immediately with desired toppings.