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To make the batter, sift the flour into a large bowl. Add the egg and egg yolks. Stir in the milk, water, oil and nutmeg. Mix together thoroughly. Whisk the egg whites with salt until stiff, and fold into batter.
Grease a pancake pan or frying pan with butter. When hot, pour in a enough batter and cook on both sides until lightly browned. Continue until all the batter is used. Keep the pancakes warm in the oven at low heat.
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To make filling, push the curd cheese through a sieve, cream the butter with the egg yolk and add to the cheese. Add sugar and vanilla sugar. Stir in milk if the mixture is too stiff. Put a spoonful of filling on each pancake, fold over and serve hot.
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