Fennel Stuffed Pancakes
by Mountain in the middle of the sea
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Beat the eggs, add some salt, and fry them into egg cutlets.
2. Wash and chop the fennel, mix well with the chopped eggs, add thirteen incense, salt, flavor, and sesame oil, and mix into a filling.
3. Spread the filling on the prepared crust, fold the crust in half, and smear the egg liquid on the seal. Fry on low heat for 5 minutes, turn over and continue to fry for 2 minutes.
