Prep. time: 20 minutes
Cooking time: About 30 minutes

To make lighter pancakes, substitute soda water for half of the milk.

Preparing the crêpes

1. Whisk the eggs with the milk and oil until smooth; add the salt; stirring constantly, slowly add the flour until the mixture is the consistency of a thick cream soup.
2. Heat a non-stick skillet, pour in a ladleful of the pancake batter, and quickly rotate the pan to distribute the batter evenly. (When cooking the first pancake, add a bit of oil to the pan.)
3. Cook over medium heat for about 1 minute until the pancake comes away from the pan when gently shaken. Turn the pancake and cook the other side until lightly browned.
4. If the crêpes break, add a little more flour; if the batter is too thick, add a bit of milk. Stir the batter before making each pancake to keep it from settling.

Filling

1. Cut the meat into small cubes.
2. Cook the onion until translucent, add the meat and fry for 2-3 minutes over high heat, stirring constantly.
3. Remove from the heat, sprinkle with paprika, season with salt and pepper, cover, and cook over low heat until tender.
4. Remove from the pot, leaving the juice for later, and crush with a fork.
5. Thicken the cooking juices by combining 1 tsp. flour and 1-2 tbsp. sour cream until smooth. Whisk into the veal juices, bring to a boil, add the remaining sour cream and stir thoroughly.
6. Add 1-2 tbsp. of the thickened stew to the crushed meat in order to make the meat spreadable.

Finishing

1. Spread the meat filling on the pancakes and roll them up. 
2. Place the pancakes in an ovenproof dish, pour the remaining meat juice mixed with the sour cream over top, and place in a preheated oven to heat through.