6 eggs
2/3 c. potato starch
1/8 tsp. salt
1 tbsp. oil
1 c. water

Stir together. Lightly grease frying pan and pour ladleful into pan to make thin pancake. Fry quickly on high flame; carefully turn over for a few seconds. Flip out of frying pan onto platter. Repeat until mixture is used up. Place 2 tablespoons filling on end of pancake. Roll pancake once over it; fold sides over it; continue to roll. Fry on both sides until golden brown.

CHEESE FILLING:

1 lb. farmer cheese
1/2 c. sugar
1/8 tsp. salt
1 pkg. vanilla sugar
1 egg
1 tbsp. sour cream
2 tsp. potato starch

Mix together.

POTATO FILLING:

3-4 potatoes
1 lg. onion
1/4 c. oil
1/2 tsp. salt
1/8 tsp. pepper

Peel and boil potatoes in salted water. Mash it well. Dice onions fine and saute in oil until golden brown. Pour onions with oil into mashed potatoes. Mix well.

LEFTOVER CHICKEN MEAT OR LIVER FILLING:

1/4 c. leftover chicken or
1 c. cubed leftover beef or
2-3 c. leftover chicken livers or
1/2 c. sliced leftover beef liver or
Any combination
1 onion
Salt & pepper to taste
2 tbsp. mashed potatoes, optional

Grind well. Add 1 finely diced onion sauteed in 1/4 cup oil. Add potatoes, if desired.