Categories: Appetizers, Pancakes, Breakfast 
      Yield: 7 servings 
  
      1 x  -----------batter-----------        1 c  Milk 
      2 ea Eggs                                1 c  Flour 
    1/2 c  Water                             1/2 ts Salt 
      3 tb Salad oil                           1 x  ----------stuffing---------- 
      2 tb Butter                              1 ea Onion, sliced 
     10 oz Mushrooms, sliced                   2 tb Water 
      2 ea Slices white bread                  1 x  Salt and pepper 
      3 tb Bread crumbs                        2 tb Butter 
  
  Heat the butter in a skillet, add onions, and fry until golden. Add 
  mushrooms and 2 tablespoons water, cover and cook on low heat for 5 
  minutes.  Soak the bread in water, squeeze.  Put everything through a 
  grinder, season with salt and pepper.  Mix until creamy.  Spoon a little of 
  the stuffing into the center of each pancake and fold the pancakes envelope 
  fashion to encase the suffing completely.  Roll each stuffed pancake in 
  leftover batter and in bread crumbs.  Fry in hot butter until golden on 
  both sides. Yields 15 pancakes.