In a food processor, place the flour, eggs and milk, add salt and pulse until smooth. Gradually pour in the water until a smooth runny batter is formed. (Consistency of cream)
Leave to rest for 1-2 hours.
Pour the batter into a jug. Add a little more water if necessary. Heat a little oil in frying pan Ladle in enough batter to cover the bottom Tilt to cover the base.
Cook until brown, turn over. Slide onto a plate and repeat with the rest of the batter.
Add eggs to a saucepan of cold water. Bring to the boil. Turn off the heat and leave for 10 minutes. Remove peel.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, add the milk and bring to the boil stirring all the time.
Stir in the capers, mustard and parmesan, cheese. Season well.
Put the fish fillets onto 4 pancakes and the quartered eggs.
Place a spoonful of cheese sauce on each fish fillet. Roll up and place in individual ramekins or a baking dish.
Top with a spoonful of sauce. Sprinkle with a little more parmesan cheese.
Bake at 200 deg Celsius for 10 minutes until golden brown and bubbling.