Pancakes in Mexican avocado

For the dough:

1/3 glass corn or oat flour
some flour to choose? we'll show

1/2 glass wheat flour

1 teaspoon sugar

1 glass low-fat cream (8% misfit)

2 eggs

2 tablespoons of melted butter

1/4 teaspoon of Tell loosen the dough

Salt to taste

For the filling:

1 large ripe avocado

8-10 feathers green onions

2 tomatoes

1 teaspoon ketchup

2 teaspoons lemon juice

pepper and salt to taste.

Cooking the pancakes:

To prepare the dough whisk all the ingredients in a blender until until a homogeneous mass. Dough cover and leave for 20 minutes. Avocado peel and core, cut into small pieces. With tomato peel, slice and remove the seeds. Sliced avocado and tomatoes mixed with ketchup and lemon juice, salt and pepper. Whisk in a mixer for 2-3 minutes. Add chopped green onion and leave for 20 minutes. Preheat crepe maker in each well put 2-3 tablespoons of dough, flatten the surface. Bake for 1 to 2 minutes on each side. One half of the finished pancake cooked mass spread and cover with second half.