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. Preheat oven to 425 F. Grease baking sheets. 2. sift flour, baking powder, baking soda and salt into medium bowl. Stir in oats. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in raisins. Stir in just enough buttermilk to make soft dough. 3. Turn out dough onto lightly floured surface; knead several times until smooth. Pat dough into 12x10-inch rectangles. Cut into 2-inch squares; arrange on prepared baking sheets. 4. Bake about 15 minutes or until browned. Remove to wire rack to cool slightly.