2 c. pancake mix
2 c. chicken broth
3 eggs
1/4 tsp. salt
1 tbsp. oil

FILLING:

1 tbsp. butter
1 sm. onion, finely chopped
2 c. plain yogurt
2 tbsp. chopped parsley,
2 tbsp. chopped celery leaves
1/2 c. grated Gouda or Edam
1 tbsp. tomato puree

In a bowl, blend together the pancake mix, broth, eggs, salt, pepper and oil. Cover the batter, and set aside for 30 minutes. Meanwhile, prepare the filling. Heat the butter and saute the onion until soft. Drain and combine with all the remaining ingredients. Stir the pancake batter again, and cook the pancakes in an oiled crepe pan. Spread each pancake with some of the filling mixture and roll up. Arrange the rolls in a shallow buttered ovenproof dish and place in a preheated 350 degrees oven for 10 to 15 minutes. Serve immediately.