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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.