Step-by-step preparation:

Preparing the dough: Beat the eggs with sugar and salt. Add some of the milk, pour in the flour and mix with a whisk until completely smooth, so that there are no lumps. Pour in the remaining milk and rapeseed oil. Leave the dough for 15 minutes - this will activate the gluten, the pancakes will be elastic and will not tear.

Baking: Heat the pan well. Thanks to the oil in the dough, you only need to grease the surface before the first pancake. Bake thin, golden pancakes until golden brown.

Preparing the filling in rapeseed oil: Finely chop the onion, mushrooms and chicken fillet. Heat 2-3 tbsp. l. rapeseed oil in a large frying pan. Fry the chicken with the onion over high heat (5-7 min) until an appetizing crust appears. Add mushrooms and cook until all moisture has evaporated. The mushrooms should be just browned (golden), not stewed in their own juice. Remove from heat, cool slightly. Add grated cheese and finely chopped herbs. Stir - the cheese will begin to melt and "bind" the components.

Traditional shaping (Envelopes): Put 1.5–2 tbsp. of filling on the edge of the pancake. Fold the bottom edge, then the sides inward and twist into a tight rectangular envelope. This shape is ideal for baking - the filling will not leak anywhere.

Baking ("Umlivannya"): Put the envelopes in a greased baking dish. Place in the oven at 160–170°C for 10–12 minutes. This will make the cheese inside chewy, and the pancakes soft and fragrant.

Delicious!