Filling for pancakes

Description

Perfect for serving with tea and coffee. The pancakes themselves can be made from wheat, buckwheat, corn, or other types of flour. You can prepare the filling in advance and cook the pancakes ahead of time—store them separately and fill just before serving, or fill and roll the pancakes right away. It's best to serve the dish warm.

Instructions

1. 1

   Step 1

   Break the eggs into a bowl, add salt and water, and mix thoroughly.

2. 2

   Step 2

   Sift the flour and gradually add it to the bowl with the liquid ingredients, adjusting the consistency to achieve a thin pancake batter.

3. 3

   Step 3

   Heat a skillet with vegetable oil and fry the pancakes, then transfer them to a plate and let cool.

4. 4

   Step 4

   Boil the chicken meat and shred into thin fibers. Shred the cabbage, peel and grate the carrot finely.

5. 5

   Step 5

   Add vegetable oil to a frying pan and place the cabbage with carrots in it. Fry for a few minutes, then pour in 1 cup of water, add frozen peas, and cook until the water has evaporated.

6. 6

   Step 6

   After evaporation, add grated ginger and minced garlic, soy sauce, meat, and chopped greens.

7. 7

   Step 7

   Place the crepe on the pan, spread the filling in the center, roll it up tightly, and fry on a clean skillet until a crispy crust forms.

8. 8

   Step 8

   Serve the pancakes immediately after cooking, optionally with tomato sauce.