Batter Ingredients: 500 grams (approx.) of all-purpose flour 300 milliliters (approx.) of milk 120 milliliters (approx.) of sparkling water A pinch of salt 2 large eggs 2 tablespoons of neutral cooking oil
Filling Ingredients: 450 grams (approx.) of mushrooms, cleaned 1 pack of fresh baby spinach 150 grams (approx.) of mascarpone cheese 2 garlic cloves, minced
50 grams (approx.) of grated mild cheese (such as Gouda or cheddar) Salt, black pepper, and a dash of nutmeg Cooking oil for sautéing
Prepare the batter: In a mixing bowl, whisk the eggs with a pinch of salt until frothy.
Gradually incorporate the flour, milk, sparkling water, and oil, stirring until the batter is smooth and slightly runny. Let it rest in the fridge for 30 minutes to thicken slightly.
Cook the pancakes: Heat a non-stick skillet over medium heat. Lightly grease if needed (the batter already contains oil).z
Pour a ladleful of batter, swirling to form a thin, even layer. Cook until golden and crisp on both sides. Repeat for remaining batter.
Make the filling: Slice the mushrooms. Heat oil in a pan, add minced garlic, and sauté briefly until fragrant.
Toss in mushrooms and spinach, cooking until tender and most moisture has evaporated. Season with salt, pepper, and nutmeg. Remove from heat and fold in mascarpone until creamy.
Assemble: Spoon the warm mushroom-spinach mixture onto each pancake, sprinkle with grated cheese, and roll or fold into desired shapes. Serve immediately for a crispy, melty finish.
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