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Ingredients for the dough:
- 200 grams of flour;
- 3 eggs;
- 250 milliliters of milk;
- 250 milliliters of water;
- 1 tablespoon of sugar;
- 1/2 teaspoon of salt;
- 3 tablespoons of vegetable oil.
Ingredients for the filling:
- 6 large eggs;
- 120-150 grams of green onions;
- 100 grams of cheese;
- 20 grams of butter;
- salt - to taste.
Method of cooking:
First, prepare the pancake batter. Break 3 eggs into a bowl, add salt, sugar, and mix. Pour in a glass of warm milk. Mix until smooth. Gradually add the sifted flour, mixing to avoid lumps. Now pour in one glass of warm water. Mix. Add a little vegetable oil to the batter and mix everything again. Leave the batter for 15-20 minutes.
Fry the pancakes as usual, in a well-heated frying pan. Grease the frying pan with vegetable oil only before baking the first pancake. The pancakes according to this recipe are thin, elastic, do not tear, and you can wrap any filling in them. This amount of ingredients makes approximately 19 pancakes with a diameter of 18 cm.
While the pancakes are cooling, prepare the filling. To do this, boil and cool six large chicken eggs. Peel and chop them in any convenient way.
Finely chop a large bunch of green onions (about 120-150 g). Heat a frying pan and melt 20 g of butter. Add the whole onion and fry for 2-3 minutes until soft. Cool the onion to room temperature and add it to the chopped eggs.
Grate the cheese on a fine or coarse grater (it makes no difference). Add the cheese to the eggs and onions, mix. Check the filling for salt, add more if necessary. You can add pepper if you wish.
Place a tablespoon of filling on the browner side of the pancake and wrap it in an envelope. Fry the pancakes with the filling in a frying pan on both sides until golden brown. Enjoy!
