Pancake pouches
Description
The pastry is simple and quick to prepare. Serve the snack while it's hot. You can prepare the pancakes and the filling in advance, then just reheat the assembled dish in the oven or microwave, or on a skillet by adding a small amount of water. Don't forget various sauces: sour cream, ketchup, garlic mayonnaise—these make the dish much more delicious. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Break the chicken eggs into a deep container, add kefir of any fat content and water, season with salt. Beat everything with a whisk or fork.
- 3
Step 3
Add the premium wheat flour and knead a soft pancake batter. Pour 2 tablespoons of odorless vegetable oil into the batter and let it rest for 20 minutes.
- 4
Step 4
Meanwhile, peel the onion, rinse it under water, and chop it finely. Cut the boiled pork in the same way. Pour the remaining vegetable oil into a skillet, add the chopped onion and pork. Fry until golden brown, season with salt, and turn off the heat. The pancake filling is completely ready!
- 5
Step 5
Heat the crepe pan, pour in a portion of the batter, and cook the crepe for 2 minutes on each side. Prepare the remaining crepes in the same way.
- 6
Step 6
Place 1 tablespoon of the prepared filling in the center of each pancake.
- 7
Step 7
Rinse the green onion stalks. Carefully gather the edges of the pancake to form a colorful pouch, and tie it with a green onion stem. Be gentle—green onion stems often tear. You can substitute them with "Suluguni" or "Kosichka" cheese, unraveling them into strands.
- 8
Step 8
Serve the prepared pancake pouches warm with sour cream of any fat content or other sauces.