Pancakes with mushrooms

Combine 2 eggs, ½ teaspoon of salt and 1 teaspoon of sugar in the bowl of a stand mixer.

Mixing on low speed, add 350 ml of milk.

Add 280 g of flour and mix until smooth.

Add another 300 ml milk to the bowl with the dough and set aside.

Clean and small dice 600 g of mushrooms.

For the mushroom filling, cut 2 onions into small cubes.

Heat 60 gr of oil in a pan, add the onion and cook until translucent.

Add the mushrooms and cook over high heat, stirring occasionally.

Add 1 teaspoon of salt and ½ teaspoon of ground black pepper, and simmer over low heat until cooked down, and cool.

Mix the crepe batter for 2 minutes, strain and add 2 tablespoons of oil.

Heat the pan, grease lightly with butter, add a small amount of batter and swirl the pan.

Cook over medium heat until golden. Flip the crepe, cook for a few seconds on the other side and remove from the pan.

Brush each crepe with melted butter and stack them on a plate.

Place 1 tablespoon of the mushroom filling in the center of the crepe, fold about 2 cm of each side towards the center and roll.

Heat about 2 tablespoons of vegetable oil in a pan. Fry the crepes on both sides until golden and crisp.

Serve these delicious mushroom filled crepes as a hot appetizer.