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1
The Pancakes:.
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2
Place the eggs in a blender.
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3
Add the water, flour, and salt.
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4
Blend until smooth.
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5
Over a medium burner, heat a 10-inch Silverstone-lined slope-sided frying pan.
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6
This will give you an 8-inch round pancake.
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7
Oil the pan with a bit of the peanut oil and pour in about 3 tablespoons of the batter.
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8
Do this quicklyand tilt the pan so that the batter covers the pan evenly.
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9
Cook on one side only, and only until the top is dry.
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10
The pancakes should not be at al browned or too dry, so be sure that the heat is not too high.
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11
Stack the cooked pancakes as you cook them, separating them with waxed paper.
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12
The Filling:.
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13
Simmer the veal and chicken in the chicken stock until just cooked, about 15 minutes.
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14
Strain the meat and save the stock for another dish.
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15
To make the filling, grind the meats fine in a meat grinder.
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16
Add 1/2 cup of the Paprika Gravy and season with salt and pepper.
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17
Heat a 10-inch frying pan and add the lard.
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18
Add the filling mixture to the pan and warm it over a low flame.
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19
In another 10-inch frying pan, warm the pancakes individually over a low flame.
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20
Place a warm pancake on a large plate and put about 1/3 cup of filling in the center.
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21
Fold in the sides of the pancake and roll it up into a rectangle.
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22
Roll all of the pancakes.
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23
Place them, 4 at a time, in an oiled frying pan and, with the pan covered, barely toast the bottom of the pancake rolls.
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24
Keep cooked pancakes warm while making the rest.
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25
Serve on a warmed plated topped with the remaining Paprika Gravy, warmed, and a dollop of sour cream.
