Sicilian Stuffed Pancakes

Preparation:

Preparation: Sift the flour on a work surface, put the eggs, a pinch of salt, the butter, the grated lemon peel and the Marsala wine in the centre; mix the ingredients, adding enough white wine to obtain a homogeneous mixture; wrap it in a sheet of transparent film and let it rest for at least 30 minutes. Roll out the dough into a thin sheet and cut many discs with a diameter of 8-10 cm. Divide the cheese into slices. Brush half of the pasta discs with the beaten egg white; place a few slices of cheese in the centre, brush with the aniseed liqueur and sprinkle with a little sugar. Place another disk of dough on top and press the edges to seal the dough. Fry the pancakes in plenty of hot oil until they are lightly browned; drain them on a sheet of absorbent kitchen paper, sprinkle them with the remaining sugar, drizzle with hot honey and serve.