Krokiety
Make thin crepes from a simple flour-egg-milk batter. Make a filling: traditional Christmas Eve is sauerkraut and dried wild mushroom; the everyday version is seasoned minced meat with onion. Each crepe gets a strip of filling, rolls into a tight log with the ends tucked in, dips in beaten egg and breadcrumbs, and pan-fries in butter or shallow oil until golden and crisp. Cut on the diagonal to show the spiral inside.
