1. In bowl, lightly beat eggs. Add cooled, melted butter, flour, salt and milk. Stir until smooth.
2. Add the baking powder OR follow directions on package.
3. Melt butter in a small skillet. When butter is hot, add about 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom; pour out excess into bowl.
4. Cook approximately 30 seconds on the first side.
5. Slide the pancake into a small plate and flip it back into the pan. Cook for about 15 seconds on the second side.
6. Remove the pancake and put on a cookie sheet.
7. Repeat process until all batter is used.
8. To make the filling combine the cheese and avocado in a bowl with a wooden spoon, stir until almost lump free.
9. In the center of each pancake place 1 tablespoon of the filling.
10. Roll sides and fold in the ends so the filling is completely enclosed.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.