Ingredients for Pancakes:
1 cup flour
1 1/4 cups milk
2 eggs
A pinch of salt
A little oil for frying
Ingredients for the Filling:
200 g regular mushrooms (can also use porcini or beechnut), chopped
200 g Swiss chard, finely chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
200 ml sour cream
50 g Parmesan cheese, grated
Salt and pepper to taste
Instructions:
Prepare the Pancakes:
In a large bowl, mix the flour and salt.
Add the milk and eggs and stir until smooth.
Heat a little oil in a skillet over medium heat.
Pour a small amount of the batter to make a thin pancake. Cook until golden brown on both sides. Repeat with the remaining batter.
Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Add the garlic and sauté until fragrant.
Add the chopped mushrooms and Swiss chard, cooking until softened, about 5-7 minutes.
Stir in the sour cream and grated Parmesan cheese until creamy. Season with salt and pepper to taste.
Serving:
Fill each pancake with the mixture and roll them up.
Optionally, sprinkle with additional Parmesan cheese before serving.
Enjoy these delicious savory pancakes!