Carrot - 2-3
	Vegetable Oil - 2-3 spoonfuls
	Eggs - 3
	Salt, Pepper
	Vegetable Oil for Baking
	Sour Cream - 1 glass

Mix the eggs, salt and sugar. Add the flour and stir carefully. Continue pouring the milk very carefully and do not stop stirring. Add the vegetable oil and stir again. Throw some salt onto the frying pan before warming.

The Stuffing: shred the washed and peeled carrots on the shredder, fry on the vegetable oil add the chopped eggs, put some salt, pepper stir carefully and let the mixture cool. Stuff the pancakes with the cooled mixture and bake on both sides on the frying pan. Serve with the dairy butter or the sour cream.