Beat eggs, add milk, vegetable oil, 1 tsp (5 ml) lemon juice, salt, mustard and a pinch of pepper. Add the flour and finally 3/4 cup (150 ml) of water. The dough is mixed and left to stand for 30 minutes. Spread the bottom of the pan with oil and heat strongly. Pour 1 ladle of dough. The pancakes are fried until browned, turn and fry the other side. Pancakes are stacked and kept warm. Serve as soon as filled with stuffed cleaned and shredded fish mixed with lemon juice, tomato puree and seasoned with a little pepper.