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1. Combine the 1 cup of flour, eggs, milk and ½ teaspoon of salt in the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again for about 15 seconds, or until the pancake batter is smooth.
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2. To make the batter by hand, stir the flour and eggs together in a mixing bowl and gradually stir in the milk and salt. Beat with a wire whisk or a rotary or electric beater until the batter is smooth. In either case, set the batter aside at room temperature to rest for about 30 minutes before using it.
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3. Meanwhile, in a heavy 8-to 10-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 1 or 2 minutes, until they are soft but not brown.
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4. Drop in the mushrooms and, stirring frequently, cook for 10 to 15 minutes, or until most of the liquid in the pan has evaporated.
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5. Lower the heat if necessary to prevent the mushrooms from browning. Add the beef and, mashing frequently with the back of a spoon to break up any lumps, cook until all traces of pink disappear.
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6. Scrape the entire contents of the pan into a sieve set over a bowl and drain. Discard any liquid that accumulates in the bowl.
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7. In a separate 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter over moderate heat. With a wooden spoon, stir in the 1/3 cup of flour and mix thoroughly.
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8. Pour in the chicken stock and, stirring constantly with a whisk, cook over high heat until the sauce comes to a boil and thickens heavily.
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9. Reduce the heat to low and simmer for about 5 minutes, then whisk in the lemon juice, nutmeg, 1 teaspoon of salt and a few grindings of black pepper.
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10. Remove the skillet from the heat, stir in the drained meat mixture, and taste for seasoning. Cover loosely with foil to keep warm.
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11. Just before serving, heat an 8-inch skillet over moderate heat until a drop of water flicked into it steams for 2 seconds before it evaporates.
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12. Brush the pan with 1 teaspoon of the melted butter and immediately pour in half the pancake batter, tipping the pan gently from side to side so that the batter covers the bottom evenly.
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13. Cook for 3 or 4 minutes, until the top of the pancake is dry and the bottom is golden brown. Loosen the side of the pancake with a metal spatula and carefully slide it out of the pan onto a heated serving platter, "uncooked" side up.
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14. Quickly brush the pan again with the remaining melted butter, pour in the rest of the batter and make a second pancake in the same manner. When the bottom is brown, loosen it with the spatula.
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15. Place an inverted plate over the skillet and, grasping skillet and plate firmly together, turn them upside down. The pancake should slip out of the skillet, browned side up.
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16. Spread the meat filling over the first pancake, smoothing it evenly with a spatula and carefully slide the second cake directly on top of it. Cut into pie-shaped wedges and serve at once.
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