Wild Mushroom and Garlic Pancakes

• 60g Butter
• 250g Mixed Wild Mushrooms
• 1 clove garlic, finely chopped
• Salt & Black Pepper
• 1 Tablespoon Fresh Parsley, finely chopped
• Fresh Parmesan

Prepare 6-8 pancakes using the traditional panake method and keep them warm on a shallow oven-proof serving dish in the oven at 190°C.

Melt the butter in a large frying pan and sauté the mushrooms and garlic for 5 minutes

Add the salt, black pepper and parsley and continue to pan fry for another minute

Divide the filling between the pancakes. Roll up and put in a single layer.

Brush each pancake with melted butter and sprinkle with parmesan before serving.