Mix warm water and yeast (Opara) and let them stand for 10 minutes in a warm place.
In a blender, combine the eggs, milk, brew, flour,oil and salt. Mixing is continued until a smooth dough uniform consistency (if you do not have a blender, you can whip up simple ingredients with a fork or spatula).
Cover the dough with a lid and put in a warm place for 1 hour.
Heat a frying pan over medium heat and brush grease it with oil.
Pour it about 4-5 tablespoons of dough. Tilting the pan in a circular motion, spread the batter evenly over the pan surface.
When the lower surface of the pancake becomes light brown (about a minute or less), turn it over with a spatula and cook the other side for about a minute.
Move finished pancakes on a plate.
Repeat the same with remaining batter.
To get the perfect hard-boiled eggs, put them in a saucepan and cover with cold water. Make sure that the tops of the eggs are covered with water, at least on the finger.
Bring water to a boil, cover and remove from heat. Let eggs stand in hot water for 15 minutes.
Then place the eggs in a bowl of cold water for 15 minutes.
Clean them and finely chop or grate.
Heat a large frying pan over medium heat. Add the ground beef and onion, fry, stirring occasionally, until the meat is browned, or until fully cooked (no need to add oil).
Use a spatula to break up the meat as this will fry the mince evenly.
Season with salt and pepper. If meat allocates a lot of fat, you can merge some fat or scoop it with a spoon.
In a bowl, mix the cooked ground beef and eggs.
Add broth or mayonnaise, the mixture is crumbly, and mix well.
Put a few spoonfuls of filling in center of each pancake (in the form of long sausages).
Tighten the left and right edges of the pancake in the direction of filling.
Wrap the bottom side of the pancake in the stuffing.
Fold the pancake all around the filling.
You can reheat the pancakes in the oven before serving. Or warm up the oil in a large frying pan fry them until they are nicely browned.
Serve pancakes with sour cream.
The remaining cover, and refrigerate or freeze.