A cake recipe for all foodies:
Cut ogen melon in half. Lift out the seeds with a tablespoon. Use a baller to form balls from the pulp. Remove leaves from sharon fruit. Rinse and dry the fruit and cut into narrow wedges.
Mix eggs, milk, flour and a little bit of salt to a thin dough. Allow to swell for 20 min. Stir the dough heartily.
Heat oil in a coated frying pan, bake four pancakes. Divide evenly on preheated plates and keep warm.
Loosen cream cheese a tiny bit with a fork. Divide evenly in equal parts on one half of each pancake. Place melon balls and Sharon wedges on top. Sprinkle with pistachios and fold over pancake halves.