-----------batter-----------
      1 c  Milk

      2    Eggs

      1 c  Flour

    1/2 c  Water

    1/2 ts Salt

      3 tb Salad oil

           ----------stuffing----------
      2 tb Butter

      1    Onion, sliced

     10 oz Mushrooms, sliced

      2 tb Water

      2    Slices white bread

           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.