Pancakes with mushroom filling, baked under a creamy sauce

Ingredients:

• 2 cups young portobello mushrooms, chopped
• 2 cups crimini mushrooms, chopped
• 2 cups chopped oyster mushrooms
• 3 tbsp (45 g) butter
• 1/4 cup white onion, chopped
• 3 cloves garlic, chopped
• 2 tsp fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 6 ready-made pancakes
• 420 ml. cream of mushroom soup
• 1/2 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 170°C. Spray an ovenproof baking dish with non-stick cooking spray.
2. In a large heavy saucepan, heat the butter over medium-high heat. Add the onion and garlic and cook until fragrant, about 2 minutes. Add the portobello, crimini, and oyster mushrooms, thyme, and rosemary and cook for about 4 minutes, until the mushrooms are tender. Season with salt and pepper.
3. Divide the mushroom mixture evenly among the crepes. Roll each crepe like a burrito. Transfer to the prepared pan. Top with a little cream of mushroom soup to coat each crepe. Cover with foil and bake for 40 minutes.
4. Remove the pan and grill the pan. Sprinkle the crepes with mozzarella and bake until golden brown and crispy, about 3 minutes. Let cool for 10 minutes before serving.