Preheat a skillet with a tablespoon of olive oil. Meanwhile, chop the onion and spring onions and boil 3 eggs.
Cook the meat: transfer the minced beef meat to the preheated skillet and cook until it's no longer raw. Then add the onion and continue cooking. It's best to cook until the meat starts turning folding brown and a crust starts forming. You'll be able to tell by the fabulous aroma that the meat is ready. Remove the meat from the heat and let it cool down slightly.
Prepare the pancake batter: first, whisk eggs, milk, and salt. When the ingredients are well combined, add wheat flour and melted butter and continue mixing until smooth. Use a stand mixer or a hand-held mixer, or a hand whisk - whatever tool you have at hand. It will help to avoid clumps in the batter.
Combine the ingredients of the filling: using a stand mixer attachment with blades, mix the cooked meat with mayonnaise, boiled eggs, and chopped spring onions. Meanwhile, preheat the oven to
Pour the pancake batter into a baking pan that's lined with parchment paper, distribute evenly. Aim at medium thickness—it shouldn't be too thin, or it will be difficult to remove the pancake from the pan after it's cooked.
Cook the pancake in the oven at 375 °F (190 °C) for about 20-30 minutes, until it starts browning. The pancake will be wavy, with some large bubbles. Don't worry, it's totally fine, and you don't have to do anything to make it flat.
When it's done, remove the parchment paper from the pancake and let it cool for 5-10 minutes, until it feels comfortable to the touch and you can start stuffing it. If there are any tiny holes in the pancake, don't worry. When rolling the pancake, start with the part that has the holes so they end up inside the roll.
Spread the filling evenly over the pancake, leaving some space on the edges.
Enjoy immediately or later—it will only get better with time! Based on our experience, though, this roll doesn't last much longer than half an hour. It's simply too tasty to save for later!
