|Butter||3 Tablespoon, melted|
|Eggs||3 Large, beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Flour||1 Cup (16 tbs)|
Add salt, sugar and butter to eggs.
Then add milk.
Blend into flour slowly.
Fry the pancakes in a heavy 7-8-inch skillet, browning one side only in butter.
Put pancakes on wax paper with the cooked side up.
Place stuffing in center, folding sides in.
Then fold top and bottom in as with an envelope.
Return stuffed pancake to frying pan, brown on all exposed sides.
For each helping serve 1 cup hot broth, reserved from cooking of brisket, and cranberry sauce.
This can also be served cold.
These pancakes, similar to crepes, are often served in Latvia lor the main Sunday meal because they can be prepared in advance.