Preparation / Directions:
BATTER: Combine all ingredients in an electric blender and blend at high speed for 30 seconds. Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth. To make by hand, stir the eggs and flour together in a mixing bowl and gradually add the milk and the salt, whisking until smooth. Either way, allow the batter to rest at room temperature for 30 minutes before using.
For the filling: Melt 2 tablespoons (30 ml) of the butter in a heavy skillet over moderate heat. Add the onions and cook until they are soft but not brown. Add the mushrooms and cook for 10 to 15 minutes, stirring frequently, until most of the liquid in the pan has evaporated. Do not allow the mushrooms to brown. Add the chopped meat and cook, mashing it with a wooden spoon, until all traces of pink disappear. Scrape the entire contents of the pan into a sieve, discarding the liquid. In a separate saucepan melt the remaining 2 tablespoons (60 ml) of butter over moderate heat. Stir in the flour and mix thoroughly (this mixture is called a roux). Pour in the chicken or beef stock and stir constantly with a whisk until the sauce comes to a boil and thickens considerably. Reduce the heat to low and simmer for 5 minutes, stirring frequently. Add the lemon juice, nutmeg, salt, and pepper. Remove from the heat and stir in the meat mixture. Taste and adjust the seasoning. Cover loosely with foil to keep warm. Just before serving heat a heavy 8 inch (20 cm) skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates. Brush the pan with half the melted butter and immediately pour in half the pancake batter. Tip the pan gently from side to side to evenly coat the bottom of the pan. Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown. Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture. You may want to place a plate over the skillet and, grasping both the plate and the skillet firmly, invert them both in order to turn the second pancake "uncooked" side down. Cut into pie-shaped wedges and serve immediately.
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