Romanian pancakes with herbs are traditional Balkan food. You can serve them as a warm or cold appetizer.
Blend the eggs with a pinch of salt, add the flour, mineral water and milk (previously boiled and cooled). The mixture should be left to cool for 15-20 minutes.
Heat a pan and add oil using a tissue.
Pour around 50-75 ml of batter, tilting the pan, so as to obtain a uniform layer; fry pancakes on both sides.
All vegetables should be washed and chopped, then mixed with the sour cream and the butter (kept at the room’s temperature). The mixture set aside for 10 minutes then add the crushed cheese and salt.
Then fill the pancakes with the mixture.
Romanian pancakes with herbs are ready to eat, serve them with cold beer. If you are serving as a warm appetizer put them briefly in a micro wave or arrange the pancakes in the pan and bake at 180°C (360°F) for 7-10 minutes.
100 g of flour
250 g of cheese
125 ml of mineral water
300 ml of milk
50 ml of oil
1 bunch of ramsons
1 bunch of green onions
1/2 bunch of dill
100 g of cream