For the stuffing: Small fillet – 600 g Tomato – 2 pcs Adygea cheese – 50 g Corn salad – for decoration Poultry spices – to taste Salt and pepper – to taste
For the pancake: Oat flakes – 4 tbsp Milk – 50 ml Egg – 2 pcs Salt – ½ tsp Butter – to taste
1/ Bake the fillets with the poultry spices and salt at 180°C for 30-40 minutes. Slice into thin slices.
2/ Prepare the pancakes: blend the oats in a blender, then mix them with milk, eggs, and salt. Heat a pan and lightly grease it with butter. Pour half of the batter into the pan, reduce the heat to medium, cover with a lid, and cook on both sides. Prepare the second pancake.
3/ Fold the pancakes in half. Place sliced cheese, tomato, and turkey fillet slices on one half of each pancake. Season with salt and pepper, garnish with corn salad, then fold to create a neat pocket.