Pancake cake with cheese and mushrooms

Ingredients:

Pancakes with spinach

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup premium flour
• 3 tablespoons melted butter
• 1/4 teaspoon salt
• 1/4 cup chopped dried dill or parsley, spinach, or sun-dried tomatoes
• Butter for frying

Filling with mushrooms and cheese

• 1 cup onion, sliced ​​into rounds
• 3 tbsp (45 g) butter
• 300 g shiitake mushroom caps, thinly sliced
• 150 g cremini mushrooms, 1/2 thinly sliced, 1/2 chopped
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 150 ml of milk
• 1/2 cup grated mild white cheese, mozzarella or provolone
• 2 tbsp chives, finely chopped
• 1/4 tbsp. grated parmesan cheese

Preparation:

1. In a large saucepan, melt 1 tablespoon (15 g) of butter and sauté the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until the mushrooms are tender. Add the milk and reduce the liquid by half. Add the provolone and let it melt. The consistency should resemble meatloaf mixture.
2. Place two crepes on a greased baking sheet. This way, if the bottom crepe sticks to the pan, you can still remove the cake from the pan. Spread a thin layer of filling on each crepe. Sprinkle each layer with chives. Place another crepe on top and spread more mushroom filling. Repeat until the filling is used up. Top the cake with another crepe and sprinkle with Parmesan cheese.
3. Place in the oven over high heat until the cheese melts and browns. Transfer the cake to a cutting board and cut into slices. Serve immediately.
   
   

   Pancakes with spinach

   
   Place all ingredients (except frying oil) in a blender and blend for 10 seconds. Refrigerate the pancake batter for 1 hour. This will allow any air bubbles to settle, reducing the risk of the pancakes breaking during frying. The batter can be stored for up to 48 hours.
   
   Heat a small nonstick frying pan. Grease with butter. Pour 30 ml of batter into the center and tilt the pan, evenly coating the bottom. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Leave the pancakes unrolled to cool. Continue with the remaining batter.
   
   Once the pancakes have cooled, they can be stacked and stored in the refrigerator for several days in zip-lock plastic bags, or frozen for up to 2 months.