1. In a bowl, whisk together the eggs, sugar, and salt until smooth. 2. Add the milk and flour, mixing until the batter is lump‑free. 3. Gradually pour in the water while whisking. 4. Add 2 tablespoons of vegetable oil, mix well, cover, and let the batter rest for 40 minutes. 5. Peel and finely chop the onion. 6. Heat about 1 tablespoon of oil in a skillet over medium heat and sauté the onion for 3 minutes until soft. 7. Add the ground meat, salt, dried garlic, coriander, and black pepper. 8. Cook for 6–7 minutes, stirring occasionally, until the meat is fully cooked. 9. Heat a lightly oiled skillet over medium heat. 10. Pour a thin layer of batter and cook each crêpe for about 1 minute per side, until lightly golden. 11. Place about 1 tablespoon of the meat filling onto each crêpe. 12. Fold into an envelope shape. 13. Before serving, lightly fry the filled crêpes in a bit of oil for about 30 seconds per side, until golden and crisp. SERVING IDEA With sour cream: The classic Belarusian way — a generous spoon of cool, tangy sour cream balances the savory filling.

   1. In a bowl, whisk the eggs with salt and pepper until well combined and slightly frothy. 2. In a non-stick skillet, melt the butter over medium-low heat. 3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, pushing from the edges to the center, forming soft curds. 4. Continue to cook, stirring occasionally, until the eggs are set but still slightly creamy. Remove from heat just before they’re fully cooked, as they will continue cooking with residual heat. 5. Plate immediately and enjoy!