Gourmet pancakes with mushrooms

Ingredients for 2 servings:

• 4 eggs, size XL
• 150 g flour
• 100 ml milk
• 1 tsp sugar
• Salt
• some carbonated mineral water
• 300 g mushrooms, brown
• 1 onion(s)
• 1 garlic clove(s)
• 100 g Emmental cheese
• 1 tbsp soy sauce
• 2 tomatoes
• Herbs of Provence
• salt and pepper
• 50 ml sherry
• Rapeseed oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Mix eggs, flour, milk, sugar, and salt to make pancake batter. Add a splash of mineral water. Bake two pancakes and keep warm. Peel and finely dice the onion and garlic. Clean (do not wash) and halve the mushrooms. Slice the halves again. Sauté the onion and garlic in oil. Add the mushrooms and fry until nicely browned. Add the soy sauce and herbs and deglaze with sherry. Let it simmer slightly. Place the pancakes on two heatproof plates. Divide the filling between the halves. Slice the tomatoes and place on top. Spread the cheese on top. Fold the pancakes shut. Bake briefly on the middle rack in an oven preheated to approximately 120°C (top/bottom heat) until the cheese melts.