Mix 1 egg, salt, half the milk and the flour together, then slowly add and mix the rest of the milk and the water, until mixture is smooth.Pour a teaspoon coconut oil in a crepe pan and heat it. Cook until lightly browned, turn and cook other side.
Prepare the pancakes. Cut the meat into small cubes and chop the onion finely. Heat the coconut oil in a saucepan, add the chopped onion, stir for 1 minute or 2, then add the meat, paprika, salt, and 2 tbsp. water.
Cover and allow to simmer till the meat is tender. Lift the meat out and put it through a mincer. Mix the goats yoghurt with a level tsp. buckwheat flour, add to the gravy in the saucepan and boil for a minute or two, stirring constantly.
Add a tablespoonful or two of this gravy to the minced meat to get the consistency of a thick pure.
Put one of the pancakes in the bottom of a round, shallow fireproof dish, spread meat mixture on it; repeat process till there is no more filling. Top with a pancake brushed thickly with some of the gravy. Reheat the pancakes in a hot oven.
Serve in the fireproof dish, with the hot sauce separately.