Delicious pancakes stuffed with meat and vegetables under a crispy cheese crust can easily become your signature dish.
Cooking time 45 minutes
Eggs 2 pcs
Milk 2.5% fat. 300 pcs
Vegetable oil 2 tbsp. l.
Wheat flour of the highest grade 120 g
Soda 1/4 tsp
Onion (for filling) 1 pc
Carrots (for filling) 1 pc
Green onion (feather) (for filling) 5-7 pcs
Low-fat pork (for filling) 250 g
Vegetable oil (for filling) 2 tbsp. l.
Mayonnaise (for greasing) 1 tbsp. l.
Cheese 50 g
Salt to taste
Pepper to taste
Beat eggs with a whisk.
Add milk and vegetable oil.
Add flour, salt and baking soda. Mix well and leave in a warm place for 30 minutes.
Bake in a preheated pan on both sides.
Fold the finished pancakes in a pile and put them in a warm place.
Prepare the vegetables for the filling, peel and finely chop the onions, peel and grate the carrots and chop the green onions.
Rinse and dry the meat well.
Cut into small pieces.
Pass through a meat grinder.
Fry in a pan with vegetable oil.
Add 1/4 cup water and simmer, covered, until tender. Add salt and pepper to taste.
Cool the filling and place in portions on the pancakes.
Wrap in rolls.
Put on a baking sheet.
Lubricate with mayonnaise.
Sprinkle with cheese.
Put in an oven preheated to 200 degrees C for 5-7 minutes.
Put on a platter and serve.