Salty stuffed pancakes

Today I decided to bring the Dutch spirit into my kitchen and prepare a version of traditional Dutch pancakes with salty filling.

In the original recipe there are mini pancakes / I call them cocoons /, which you taste with different salty stuffing, and mine will be in Bulgarian size / understand that we like to eat if possible tasty and in abundance /.

In the Netherlands, pancakes are prepared for dinner, and if you do not make them at home, you can always take advantage of the so-called pancake restaurants, where you can enjoy a bouquet of pancakes for every taste and requirements.

Well, I will present them to you with standard flour, with the aroma of spices and bites that melt in your mouth.
And here the rule is not to deviate from the proportions.

Necessary products:

cup capacity: 300 ml.

3 eggs
2 tsp flour type 450
2 tsp milk
pinch of salt
a pinch of savory

For the stuffing:

2 chicken steaks
1 carrot
2 tbsp. peas
pickles, mayonnaise and lyutenitsa

Method of preparation:

In a deep bowl, beat the eggs with the salt. Add the milk, savory and flour. The mixture you need to get is an idea rarer than the consistency of boza.

For frying pancakes, it is best to have a special flat pancake pan, and if you do not have one, you can also use an ordinary pan. Heat it and grease it with a lump of butter or oil.

In a heated greased pan, pour a tablespoon of the pancake mixture and distribute evenly. The pancake is ready on one side, when its edges are slightly separated from the pan, this is the moment when you have to turn it on the other side. Place the finished pancakes on top of each other.

The second part of making stuffed pancakes is to chop the vegetables for the stuffing into small pieces. And pre-baked steaks in the oven or on the grill.

Coat the pancake with mayonnaise or lyutenitsa and place part of the filling at one end. Turn once, fold both ends and wind again.

The garnish is optional.
Enjoy your meal.