Bortellina (Burtlëina)

have
white flour
eggs
salt
water
Bavaron (onions)
Lard (or oil)

preparation

Pour the flour into a bowl and stemperatela with water until a soft batter, add the beaten eggs (one for every 300 g of flour), salt lightly and let stand for about half an hour.
Then, add to batter some onions cut thin, round slices; reshuffled and, little by little, pour it into the pan in hot lard.
As the pancakes are ready, remove from the pan and place them on a porous paper to remove excess oil.