Pancake with meat filling Hortobágy style

Pancake batter: mix one decilitre of milk with two eggs, a pinch of salt and 250 grammes of flour until it is not lumpy. Then add another two decilitres of milk, or sometimes of soda water, so that it is neither too thick, nor too watery. Then mix it up well. That amount is enough to make 18 to 20 pancakes.

 Make a stew from 400 g diced leg of veal, 2 tablespoons of fat, 1 medium onion and 1 teaspoon paprika. Mince the meat, mix with 1-2 tablespoons of sour cream, add salt and pepper to taste. Boil the juice of the stew together with 25 cl sour cream. Fry salted pancakes and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley.