Filled egg pancake rolls

4 servings
2 hours

To make egg pancakes, we need: 4 eggs; 4 tbsp. l. mayonnaise; 1 tbsp. l vegetable oil for frying pancakes.

Combine eggs with mayonnaise. Mix with a whisk until homogeneous. If mayonnaise is unsalted, a pinch of salt can be added. I didn't add salt.

You should get a homogeneous dough like pancakes: not too liquid, but not viscous either.

Heat vegetable oil in a frying pan. Pour part of the egg-mayonnaise mass with a ladle. Bake pancakes for about 3-4 minutes on each side.

Transfer the finished pancake to a plate and cool. Bake all the other pancakes, greasing the pan with vegetable oil each time.

To make the filling, we need: 100g crab sticks; 1 melted cheese; 1 garlic clove; 3 sprigs of dill; 2 tbsp. l. mayonnaise.

Finely chop or grate crab sticks on a coarse grater.

Grate the melted cheese on a coarse grater. To make it more convenient to rub, you must first put the cheese in the freezer for 20-30 minutes.

Dill wash and finely chop.

In a bowl, combine crab sticks, melted cheese, garlic passed through the press, crushed dill and mayonnaise.

Mix thoroughly.

Lubricate each pancake with crab mass.

Roll up the pancakes with dense rolls. Put the prepared rolls in the refrigerator for 1 hour.

Cut the rolls into slices, place on a dish and garnish with herbs before serving. Enjoy your meal!