Instructions: To make the pancake batter sift the flour and salt into a bowl.

Make a well in the centre.

Beat the egg and egg yolks and add them to the bowl.

Mix slowly to a smooth batter adding the milk and water gradually.

Allow to stand for 30 minutes.

Heat the oil in a small pan and make eight very thin pancakes one after the other.

As each one is taken out of the pan sprinkle with grated cheese and roll up.

Place the pancakes in a hot soup tureen.

Heat the stock season to taste and pour over the pancakes.

Sprinkle with parsley and serve.

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