Ingredients 6 pancakes or crêpes
Knob of butter
1 large onion
1 cup mature Cheddar cheese (finely grated)
Pre-heat the oven to 180°C
Make the crêpe or pancakes in advance, or use up leftover ones. If you have crepes, then you'll have a much thinner base to roll up. I've used pancakes - you can see from the pictures that these are thicker, and therefore folded rather than rolled.
Melt the butter in a non-stick frying pan over a low heat. To use butter for this dish to gently cook the onions, but if you are worried about saturated fat content you could swap it for olive oil or another vegetable oil.
Finely slice the onions
Gently sweat the onions in the butter until they are softened.
Slice the mushrooms.
Add the mushrooms and continue to cook gently for another 5 minutes.
Add the finely-grated cheddar cheese.
Mix it in until it's completely melted. You should now have a sticky, savoury sauce.
Fill each pancake with the sauce, and then fold over.
Lay them next to each other in the baking dish, and then bake for 10-15 minutes until the pancakes are crispy.
Serve with fresh, green leaves drizzled with oil and vinegar.