How to cook
Mix 1 tbsp butter, 4 eggs, 4/5 cup (200 ml) milk and 2/3 cup (150 g) flour in a deep bowl. Add a pinch of salt and stir until you get a homogeneous mixture. Put the mixture in the fridge for about 1-2 hours.
In a deep thick-bottomed pan, melt the 2/5 cup (100 g) butter on low heat. While stirring nonstop, add the remaining flour and heat the mixture for 3-4 min. In a thin trickle, pour in the rest of the milk and stir until you get a homogeneous mixture. Season with the nutmeg, Worcestershire sauce, the salt and black pepper.
Put this mixture for the filling in another container in the fridge to cool for 1 hour.
From the first mixture, fry pancakes - it's enough for about 12-14.
Take the mixture for the filling out of the fridge and add the grated cheese to it. Stir well to distribute the cheese evenly. Put 3 tbsp of the mixture in the middle of each pancake. Roll it up and fold the ends inward. Repeat this process until out of mixtures.
Whip the remaining 3 eggs. Dip the pancakes subsequently in the whipped eggs, then in breadcrumbs and fry in highly heated oil until golden.
Leave the ready pancakes for a few min. on a napkin to drain off the excess oil and serve them warm with a sauce of your choice.