Method

• 1. Sift the flour into a bowl.
  2. Add the eggs and mix with the milk until smooth
  3. Add the sparkling water only at this point to
  prevent the dough from forming little knobs.
  If they do form, strain the dough to catch them
  4. Add the salt and let it sit for 15 min.
  5. Heat 1 tbsp. of oil in a skillet.
  6. Pour the excess oil back to the rest.
  7. Ladle a bit of dough into the skillet, enough
  to form an even coat. Twril the skillet to make
  it as even and round possible. Over medium to
  heat bake the undersite of the pancake in a
  minute or so. Check with a wide, flat wooden
  spoon if it's done, or shake the skillet a bit
  if the pancake free to move it is ready. Push
  the wooden spoon completely under the pancake
  and flip it over. Baking the other side will
  take shorte time, about 30 seconds.
  8. Slide the paper-thin pancakes on a large plate.
  Continue with the rest of the dough: add a bit
  of oil then the dough.
  9. Slide the pancake on top of the4 previous one.
  10.Before serving pile on the filling, roll it up
  or fold into quaters, or into shape of bundle.
  The filling:
  1. Bring the milk and the sugar to boil, slowly
  sift in the walnut.
  2. Pull to the side, add the raisins, the lemon
  rind, rum and cinnamon.
  3. Let it cool and add the cream whipped into hard
  peaks.
  4. Fill the pancakes with this soft walnut filling
  5. Fold them in quaters and arrange them in a
  buttered baking dish.
  The sauce:
  1. Mix the sugar, the egg yolks, 2oz of milk and
  the flour until smooth.
  2. Boil the remaining milk with the vanilla
  extract, the cream and the broken chocolate
  until all the chocolate dissolve.
  3. Add the flour mixture and boil-stirring with a
  whisk-for 3 min. until it thickens into a sauce
  4. Finally, mix in the rum as well.
  5. Pour the sauce on the pancakes.
  
  Heat the pancakes with the sauce in a hot oven,
  taking care not to let it burn or dry out.