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. Clean and chop the garlic (it doesn’t matter which way, you can use a garlic maker, you can use a knife, you can grate it on a fine grater, or in some other way - as you like), mix with cheese, add mayonnaise and mix thoroughly. 2. Cut the baguette or siabata into pieces and… But then there are two ways to cook a loaf: First. It can be dried in a toaster. Second. Slices of loaf can be fried in vegetable oil. 3. Further: spread a cheese-garlic “pate” on pieces of a loaf. Wash tomatoes and greens and blot with a napkin . Cut the tomatoes into round, not very thick slices and put them on top of the sandwiches. Sprinkle tomato slices with pepper, decorate with herbs and ... you can eat. These sandwiches can be cooked 5 hours before serving, they will only become tastier, but in this case, it is better to decorate them with greens before serving, otherwise it will wither and become ugly.