These pancakes can be frozen if desired. To prevent thin pancakes from sticking together, line them with baking paper.
Sift flour with soda and salt into a heat-resistant bowl, add sugar, mix. Pour in 500 ml of drinking water at room temperature and milk, knead so that there are no lumps. Bring 200 ml of drinking water to a boil and pour into the dough. Mix thoroughly until smooth.
Separately, beat the eggs with vegetable oil, pour into the dough and mix thoroughly again.
Heat a frying pan well, brush with oil only the first time and bake thin pancakes over medium heat, frying them well on one side so that the second side is completely dry. There is no need to flip these pancakes in a pan.
When all the pancakes are ready, start them: put the pancake on the work surface with the fried side up, put a spoonful of stuffing in the shape of a plump sausage on the edge closest to you. Wrap the edge of the pancake closest to you on the filling, then close it on both sides with the side edges and fold it into an envelope or roll. Fry the pancakes in oil on both sides under the lid until golden brown. Serve hot.