Common in central and eastern Europe, these are like French-style crepes, but slightly thicker, cooked immediately, filled with fruit or cheese, and rolled when serving.

To make:

1. Create a thin batter by mixing eggs, milk, water, oil, salt, and flour.
2. Cook in a medium skillet over medium to low heat, creating a crepe or a very thin pancake.
3. Top with spreadable cheeses such as cottage cheese, ricotta, or mascarpone and top with fresh fruit or jams, and roll the crepe up and top with powdered sugar.

These are great because you can make the batter in advance, they require minimum ingredients, and you can fill them with any toppings you desire!