For the pancakes, mix milk, salt, flour, eggs and mineral water until a homogeneous mixture is obtained. If the dough is still too liquid, add some flour. Heat the butter in a Teflon pan. Fry the pancakes on both sides in the pan on medium heat. Melt the chocolate over the water and mix with the butter, whipped cream, STROH Rum and grated almonds. Fill the pancakes with the chocolate mixture and roll them up. Decorate walnut pancakes with chocolate sauce and if desired with powdered sugar. Serve hot.