Bake thin pancakes as indicated. Take the brains from 2 calf’s heads or 1 beef head, remove the veins, and wash in cold water. Mix ⅛ lb butter with the brains, add salt, and fry in a saucepan, stirring, until they whiten. Add parsley and dill and mix. Spread some of this stuffing on each pancake, roll into a tube, and dip into egg or the leftover batter and rusk crumbs. Fry in butter.