Paszteciki (pronounced pashte-CHEE-ky) are traditionally served at Christmas or Easter as a side dish with clear soup barszcz (borsht).
They are rolled crepes with a meat filling.
They are a tasty dish that can be served at any time. They are a good way to use up cooked meat left over from a previous meal, or brought home as a "doggy bag" from a steak dinner in a restaurant.
Beat 2 eggs and pour into flour, then slowly add water stirring continuously until the batter is smooth with consistency like cream.
Let batter stand 1/2 hour.
Pour into a heavy non-stick frying pan (17 to 20cm - 7 to 8 inch - diameter), a very thin layer.
Heat at medium temperature until all dough is cooked (2 to 3 minutes each crepe, like making ordinary pancakes).
Pile on plate (no separator required).
You should have 3 to 4 cups of completed filling mixture.
Spread 1 heaped tablespoon of mixture on center of each crepe, fold over sides and roll.
Spread third egg on a soup plate. Dip each rolled crepe in egg wash, then roll in bread crumbs.
Place all rolled crepes in frying pan and fry in oil until golden brown.
NOTE: If you are a working woman and don't have time to make crepes, you may use good quality ready made French style crepes available in delicatessen section of some grocery stores. Chinese style crepes made from rice are not suitable.
This recipe serves four persons, or six persons as a side dish to a soup. For more persons, modify quantities accordingly.