Make the batter by adding liquid to salt and eggs, stirring in flour gradually until smooth. Heat 6 inch fry pan, grease. Pour only enough batter to make a very thin pancake, tipping pan from side to side to cover bottom. Fry on one side only until it blisters. Toss on cloth fried side up. Place a rounded tablespoon of filling in center of each pancake. Fold into envelope shape.

When ready to serve, fry on both sides or can be baked until golden brown. Serve with sour cream, fruit or cinnamon and sugar. If baking, place in greased pan, 350 degrees for 45 minutes to 1 hour.