300g boiled beef (here we use tail); 1 cup wheat or buckwheat flour; rye breadcrumbs; 15 quails eggs; 1 tsp honey; 1 onion; 1 tbsp melted pork fat; lard; salt; pepper
In a blender mix 3 cups of whey or water and the eggs. Pour the mixture into the sifted flour and leave to stand for half an hour. Meanwhile soften the onion in the fat on a medium heat, turn up the heat and quickly fry the chopped meat. Season and squeeze with lemon juice. Fry the pancakes on both sides, basting the pan with the lard as you go. Put the filling on the pancakes and roll into rectangular shapes. Dip the stuffed pancakes in beaten egg and coat them in breadcrumbs. Fry on a medium heat to form a slight crust. Serve with borscht or meat broth.