Stuffed pancakes

Preparation:

Preparation: Arrange the flour on a marble, dissolve the yeast in the warm water, and work the flour by adding the water with the yeast a little at a time, and add salt. When it has become a compact mass, make balls of dough and roll them out with a rolling pin, to form circles of 5/6 cm in diameter and 2 mm thick c. A. arrange the filling on one side of the circle, and cover everything with the other side of the circle, being careful to match the edges, pressing them so that the filling itself cannot come out. Arrange all the pancakes on a tea towel in a warm place for about 30 minutes. At this point, heat two inches of oil in a large, low saucepan, when it reaches maximum temperature, begin to dip the fritters, brown them on both sides, being careful not to burn them. Then put them to dry on absorbent paper, and serve hot.