Breaded crepes with cheese filling. Frozen.

Cheese filling 40% [rehydrated whey, cheese 18.5% (7% in the finished product), mozzarella 7.4% (3% in the finished product) (milk, salt, microbial rennet, cultures, acidity corrector:citric acid), wheat flour, extra virgin olive oil 1.6%, margarine (fats (palm) and vegetable oils (sunflower), water, emulsifiers: mono- and diglycerides of fatty acids; salt, acidity correctors: citric acid, sodium citrates; flavorings), wheat starch, iodized salt 1% (salt,potassium iodate), white pepper], wheat flour, rehydrated whey, water, eggs, sunflower oil, salt, iodized salt 0.2% (salt, potassium iodate), brewer’s yeast, salt, paprika powder, turmeric powder.

With the oil temperature at 180°C, pour in the Pankroc, still frozen, and bake for about three minutes. Let the Pankroc thaw for 10 minutes; then bake them in the preheated oven (220°C) for about 15 minutes, turning them after 7 minutes. Let the Pankroc thaw for 10 minutes; then cook them in a pan with a little oil for about 7 minutes, turning them after 3 minutes . Place the still-frozen Pankroc in the basket and bake at 200°C for 5 minutes. For extra crispness, misting the product with oil is recommended.