Grind the eggs and yolks with salt and flour, add milk, stir to avoid lumps. Melt the butter and put into the dough. On a hot skillet in melted butter to bake pancakes. Preheat oven to 100 degrees Celsius and put to pancakes, to keep them warm. Peel and finely chop the onion, garlic, mushrooms and soup greens. Roasted vegetables in olive oil. Add the tomato paste and cook a few more minutes. Add the ground beef to the pan and cook, stirring, until crumbly stuffing. Chop the parsley and chili pepper, add to the stuffing with the powder wigs and sour cream, a little stew, add salt to taste. Put the stuffing on pancakes, roll up roll and place in a form, sprinkle with grated cheese and bake under the grill until golden brown.