Print Recipe
 Egg Pancakes with Cheese Recipe
Very quick Breakfast with available products. Thin and tender egg pancakes are an excellent base in which to wrap the cheese filling.
Course Breakfast Lunch, Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat a frying pan (24 cm diameter) with 0.5 tablespoons of vegetable oil. Beat the egg with salt. Pour the egg into the pan, swaying it from side to side so that the egg spills over the entire surface of the pan. Fry the pancakes until browned on both sides. Repeat the procedure with another egg, using the remaining oil.
    Heat a frying pan (24 cm diameter) with 0.5 tablespoons of vegetable oil. Beat the egg with salt. Pour the egg into the pan, swaying it from side to side so that the egg spills over the entire surface of the pan. Fry the pancakes until browned on both sides. Repeat the procedure with another egg, using the remaining oil.
  2. Chop the cheese. Put the cheese in the middle of each pancake. Wrap the pancake in an envelope and, a little, brown on one side and the other - during this time, the cheese will melt.
    Chop the cheese. Put the cheese in the middle of each pancake. Wrap the pancake in an envelope and, a little, brown on one side and the other - during this time, the cheese will melt.
  3. Serve hot. Bon Appetit!!!
    Serve hot. Bon Appetit!!!
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