|Pancake mix||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Ground black pepper||To Taste|
|Onion||1 Small, finely chopped|
|Plain yogurt||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped celery leaves||1 Tablespoon|
|Grated gouda cheese/Edam cheese||1⁄2 Cup (8 tbs)|
|Tomato puree||1 Tablespoon|
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 of skillet until all the batter is used.
Spread each pancake with some of the filling mixture and roll up into a cigarette shape.: Arrange the rolls in a shallow buttered ovenproof dish and place in a preheated 350° oven for 10 to 15 minutes or until they are hot.