Meat-filled pancake

Combine 1 cup flour, milk, eggs, and salt in a bowl, whisking until smooth. Set the batter aside for 10 minutes to rest.

Heat butter or margarine in a 9-inch nonstick pan over medium-high heat until foaming. Pour ¼ cup batter into the center and immediately tilt the pan in a circular motion to spread the batter evenly into a thin pancake.

Cook the pancake for 1-2 minutes until the bottom is light golden, then flip and cook the other side for about 30 seconds. Transfer to a plate and repeat with remaining batter to make 8 pancakes total.

Melt butter in a separate saucepan over medium heat. Whisk in ⅓ cup flour to create a roux, stirring constantly for 2 minutes until pale golden.

Gradually add the stock or bouillon while whisking continuously to avoid lumps. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.

Stir in the cooked minced or ground meat, canned mushrooms (drained), salt, pepper, and nutmeg. Simmer gently for 2 minutes to warm through, then adjust seasoning with lemon juice to taste.

Place a pancake on a flat surface and spoon approximately 3-4 tablespoons of meat filling down the center. Fold the pancake in half or roll it tightly to enclose the filling.

Arrange filled pancakes seam-side down on a serving plate or platter. Spoon additional sauce over the top and serve hot.