2 large eggs
1 cup whole milk
6 Tablespoons water
1 cup all purpose flour
1/4 teaspoon salt
2 Tablespoons sugar
1 teaspoon vanilla
3 Tablespoons melted butter
After you have gathered up all of your ingredients, put them in the blender and give them a whirl. The only picture we have for this is the picture of everything whirled in the blender as we forgot to take pictures until this point in time. It is a very thin batter, so here's what it looks like:
Next pour the batter in a bowl, cover, and let it chill for at least 2 hours. You can chill it overnight as well. While the batter is chilling, you can make the cheese filling. For the cheese filling, you'll need the following ingredients:
1/4 cup sirene (Sirene is Bulgarian Feta Cheese. We couldn't find sirene, so we used Greek Feta instead)
1/4 cup + 1 tablespoon of plain Greek yogurt
1 clove of garlic
1 teaspoon fresh dill
Faux Chef's original recipe for the cheese spread called for 1/4 cup of mayonnaise and only one tablespoon of yogurt, but since I detest mayonnaise, I decided to substitute yogurt for it. After cleaning batter out of the blender, put all of the ingredients for the cheese spread inside and pulse it until they are mixed together. You will not end up with a smooth spread, but everything should be fairly homogenously mixed together.
After cooking all of the palachinka, spread with about 1 tablespoon of the cheese spread.
Roll the palachinka and serve. We cut ours in half so that they would be easy to pick up and eat without using forks.