Ingredients (serves 12)

• 55 grams plain flour (pancakes)
• 55 grams wholewheat flour (pancakes)
• pinch of salt (pancakes)
• 2 eggs (pancakes)
• 200 ml milk (pancakes)
• 100 ml water (pancakes)
• 4 Tbsp melted butter (pancakes)
• 175 grams gruyere cheese, grated (cheesy filling)
• 175 grams ham, diced (cheesy filling)
• 225 grams mushrooms, sliced or chopped (mushroom filling)
• 55 grams butter (mushroom filling)
• pinch of flour (mushroom filling)
• pinch of ground nutmeg (mushroom filling)
• salt and pepper (mushroom filling)
• 4 Tbsp double cream or sour cream (mushroom filling)
• parsley as desired

Method

1. Put flour and salt in a bowl, add eggs, gradually add some of the milk and water, whisking them into the flour a bit at a time.
2. Continue adding milk and water to the mixture until everything is mixed evenly. Add half of the melted butter to the mixture and whisk it.
3. Brush a frying pan with some of the melted butter and pour 2 tablespoons of pancake mixture into pan.
4. Cook pancakes for about a minute, flip and then cook the other side for 10 seconds. Keep warm.
5. Melt butter in a frypan and fry the mushrooms until tender, add flour, seasoning. Stir for a minute and then add the cream.
6. Sprinkle ham and cheese onto a pancake and fold over for cheesy filling pancake.
7. Spoon a little of the mushroom mixture onto a pancake and fold over for mushroom pancake.