Gaby
rye flour: 125 g (about 1 cup)
wheat flour: 125 g (about 1 cup)
dry yeast: 10 g (about 2 teaspoons)
milk: 350-400 ml (about 1.5-1.7 cups)
eggs: 2
oil: 3 tablespoons
beet: 1
salt, mayonnaise to taste
Mix the two types of flour with salt and yeast, then gradually add the milk, stirring well to avoid lumps.
Add 1 egg and 1 yolk, and mix thoroughly.
Place the dough in a warm spot for 1 hour.
Whip the egg white until stiff peaks form, then fold it into the dough along with the oil, mixing well. Let it rest for another 20 minutes.
Cook the pancakes on a preheated skillet.
Boil the beet, peel it, grate it, season with salt, and mix with mayonnaise.
Place a pancake on a plate, top it with the beet filling.
Add another pancake on top and spread more filling on it.
Roll the pancakes into a log.
Slice into 1 cm pieces.
Take the next two pancakes and repeat the process.
Continue until all the pancakes are used up.
