- 2 eggs
- 2 cups of flour
- 1 cup milk
- 1/3 teaspoon liquid oil
- 1 cup water
- 1 tea spoon salt
- 100 grams of curd cheese
- 1 bunch of parsley (chopped)
For internal mortar:
- 2 tablespoons oil
How is it prepared?
Beat all ingredients slowly in a container to make crepe.
Lubricate the heated pancake pan and pour a scoop of pancake mortar into the pan.
After cooking the other side of the pancakes cooked in the lower part, take it from the heat.
Pour the green parts of the parsley into boiling water, wait 2 minutes and transfer to cold water. So when connecting the crepes, the green onions will not break quickly.
Put the parsley mixture in the middle of the pancake with the curd cheese you mix in a bowl and tie it with the green part of the fresh onion and serve.
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