This is all what you need for a quick, rich, extremely satisfying meal. Perfect with some salad on side and a glass of red wine!
- Start with the sauce: in a small saucepan melt the butter with a drizzle of olive oil, add the garlic, thyme and mushrooms with a pinch of salt and pepper, cook for 5-6 minutes then add the flour, stir well and let it cook for 4-5 minutes without touching it. In a separate saucepan warm the milk up with 2 quarters of onion and a pinch of salt and nutmeg, let it infuse for a while then discard the onion and add it to the flour mix turning the heat off fot the time you whisk the ingredients together. Let it cook on a low heat until you have a thick creamy consistency, add the grated Parmesan, chopped parsley and adjust the seasoning if needed. Set aside and let it cool down.
- Now make the pancakes: in a big bowl whisk togetehr eggs and milk, start adding the flour slowly and finish with a pinch of salt and pepper. Whisk until the batter is nice and smooth, try to avoid lamps.
- Put a non stick frying pan or pancake pan on medium heat and when it is ready start pouring your batter slowly in order to cover all the surface with a thin layer. Let it cook until golden brown then flip it on the other side. Repeat the process for the rest of the batter, you should have 8 pancakes in the end.
- Grease a non stick oven casserole and start filling your pancakes: spread the mushroom sauce on the pancake surface trying to save some space near the edges, add some cheese cubes and fold it in half, add another spoon of sauce, fold it in quarter and put it in the casserole. Repeat the process with the rest of the pancakes and spread some more sauce and cheese on top.
- Bake for 10-12 minutes at 170 degrees until cheese has melted. Finish with some chopped parsley on top and serve immediately.