How to cook
Beat the eggs, add the oil, pinch of salt and the vanilla.
Heat about 4/5 cup (200 ml) of the milk and dissolve the yeast in it. Add the sugar, stir and leave it to bubble.
Heat the rest of the milk and add it to the eggs while beating nonstop with the mixer.
Sift the flour and begin adding it, while alternating between it and the yeast. Stir with a wooden spoon/spatula.
The dough needs to thicken. If needed, add a little more flour.
Cover the bowl and leave the dough to double in volume for an hour.
Stir with a ladle, heat up a saj - if you don't have one, use a Teflon pan.
Beat the egg yolk with 2 tbsp water. Cut the apple in 2, remove the seeds, cut those parts in 2 again to get 4 thick quarters.
Before you put the mixture onto the pan, take a fork, stick an apple piece on it, dip it in egg yolk and smear the pan's surface with it.
Scoop a ladle of the mixture and pour it in the pan. Use the ladle to help you distribute it along its surface. Once holes begin to appear on the pancake, flip it over to the other side.
Do this for all the pancakes, smearing the pan with egg yolk before putting in each one. Smear the baked pancakes with a filling of your choice, roll them up and smear with butter.
Use fresh yeast and make sure it's not expired.