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DOUGH:
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1. To prepare the dough for pancakes, pour egg into milk and beat well.
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2. Sieve flour, salt, add milk with egg and beat the batter mixture adding water sufficient to keep the batter as thick as cream.
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3. Heat the frying pan, grease with lard and pour a thin layer of the batter mixture on the frying pan, letting it run evenly over the bottom.
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4. Fry pancakes on both sides, turning over with a small shovel or a broad knife.
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5. When fried place pancakes on a plate turned bottom up. Fill with the given mixture.
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FILLING:
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1. Wash mushrooms, soak in lukewarm water; boil in this water, when tender drain and chop finely.
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2. Soak roll in milk, drain off, and stir with a spoon into paste very thoroughly.
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3. Cut the onion thin and brown it in butter.
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4. Mix browned onion, cream, salt and pepper, stir well into paste.
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5. Spread some filling on each pancake, press edges tightly and roll.
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6. Dip pancakes in batter mixture, toss in crumbs and fry in hot fat till golden-brown.
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