Mix two eggs and salt in a bowl. While mixing add milk and flour slowly until
the batter is of the texture of a milkshake. Add a bit of sparkling mineral
water and grated lemon peel. Heat a frying pan with a spoon of oil until hot
(the hotter the easier will the pancakes come off). Use a soup ladle to fill
the pan to about half from center, then slowly rotate the pan while slightly
tilted until you get the batter uniformly spread in the pan. Fry on both sides
until lightly brown.
When done remove from pan and spread cheese filling over the pancakes and roll
into a long cylinder. Place in a pyrex dish, and top with a mix of sour cream
and one egg. Put in oven on 325F (185C) for about 20 minutes.
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