Ingredients

• 3 free-range eggs
• lightly beaten
• 150g/5½oz plain flour
• 75ml/2½fl oz milk
• 1 tbsp vegetable oil
• 1 tbsp olive oil
• 2 Portobello mushrooms
• finely sliced
• 1 garlic clove
• chopped
• pinch chilli flakes
• salt and freshly ground black pepper
• 75ml/2½fl oz double cream
• handful fresh parsley
• chopped
• handful fresh basil
• chopped

Directions

• For the pancakes
• place the beaten eggs and the flour into a large bowl and mix well. Gradually whisk in the milk to make a batter the consistency of double cream (you may not need it all).
• Heat a little of the oil in a frying pan over a medium-high heat and wipe out the excess with kitchen paper. Add a ladleful of the batter to the pan and fry until golden-brown on both sides
• turning with a fish slice. Remove the pancake from the pan and repeat the process with the remaining batter to make three pancakes.
• For the filling
• heat the oil in a frying pan
• add the mushrooms and gently fry for 3-4 minutes. Add the garlic and chilli flakes and cook for 1-2 minutes. Season well with salt and freshly ground black pepper
• add the cream and simmer for 1-2 minutes. Remove from the heat and stir in the herbs.
• To serve
• place the pancakes onto plates and place equal amounts of the filling mixture onto each pancake. Roll the pancakes up and cut each one in half.