3 eggs
1 1/2 c. milk
3/4 c. sifted cake flour
1/4 tsp. salt
2 tbsp. vegetable oil
Sweet butter

In a bowl, beat eggs; stir in milk, then beat in flour, salt, and oil until smooth. Chill for one hour, then beat again. Heat a 7-inch skillet, and rub with a little of the sweet butter. Pour in about 2 tablespoons of the butter, turning the pan quickly to coat the bottom (a stick-free saute pan works very well). Cook until delicately browned on both sides. Turn out onto a napkin and stack while preparing the balance of the pancakes. Keep warm (in oven warmed to 250°F and then shut off).

FILLING:

1 1/2 c. walnuts
1/2 c. superfine sugar
1 tsp. cinnamon
1 tsp. vanilla extract
3/4 c. whipping (heavy) cream

Pulverize the nuts in a food processor or electric blender. Mix in the sugar, cinnamon, vanilla and only enough of the cream to make a spreadable mixture.

SAUCE:

3/4 c. sugar
1 c. milk
8 oz. unsweetened chocolate

Combine sugar and milk in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Add chocolate and continue stirring over very low heat until chocolate melts and mixture is smooth.