Lightly beat the eggs with the milk/water mixture. Then stir in the salt, sugar, flour and vanilla extract until a smooth batter is formed.
In a 2O cm diameter frying pan, leave 1 tsp. of the butter out and, using a ladle, pour enough batter into the frying pan to just cover the bottom. After 2 to 3 min, turn to the other side so that both sides are lightly browned. Roll each pancake up slightly and keep warm in oven until all are baked.
Curd filling for these 14 pancakes:
Soak raisins in water for 2O minutes, then drain.
Cream the curd and sugar, then beat in one egg yolk at a time, then stir in the juice of one lemon, the lemon zest, the vanilla extract, and the raisins. Preheat the oven to 175 °C.
Spread two tablespoons of the curd filling over the pancakes, covering about a third of the work surface from the edge.
Then roll them up loosely from the filling and place them one against the other in a buttered ovenproof dish, which should be about 20 cm by 35 cm. Pour the sour cream evenly over them. The pancakes must bake on the middle rack for 10 to 12 min. and be lightly browned at the end.
This is the version from Vienna **