Benderiky

Crack the eggs, add the sugar and a pinch of salt, and whisk thoroughly.

Pour in half of the warm milk, gradually whisking in the flour until smooth.

Finally, pour in the melted butter and the remaining milk. Mix well.

Cook for 1.5-2 minutes on one side and 15-30 seconds on the other side over medium heat.

For the filling, I use meat fillet, finely minced onion, salt, and pepper.

Cut the crepes in half. Spread a thin layer of the filling all over each half, then fold into triangles.

For the batter, whisk the eggs with ground pepper, dip the benderiky into the batter, and transfer them to the skillet.