For the pancakes
1 level ramekin plain flour
1 free-range egg
1 ramekin milk
15g butter

For the mushroom filling
1 tbsp olive oil0.5 onion, finely chopped
1 garlic clove, finely chopped
100g mixed wild mushrooms, roughly chopped
25g/1oz butter
2 spring onions, sliced diagonally
1 tsp chopped fresh thyme leaves

For the white wine sauce
50ml/2fl oz white wine
Small pinch saffron threads
100ml/3.5fl oz double cream
Salt and freshly ground black pepper

1. For the pancakes, sieve the flour into a bowl and add the egg. Gradually add the milk, whisking constantly, until the mixture forms a smooth batter with the consistency of double cream.

2. Melt the butter in a frying pan over a medium to high heat. When the butter is foaming, add a ladleful of the batter mixture and swirl the pan until the batter is evenly distributed. Fry the pancake for 1-2 minutes, or until golden-brown. Flip the pancake and cook for a further minute, or until golden-brown on both sides. Transfer to a warm plate, cover loosely with aluminium foil and set aside. Repeat the process with the remaining batter.

3. For the mushroom filling, heat the oil in a separate pan over a medium heat, add the onion and garlic and fry for 2-3 minutes until softened. Add the mushrooms, stir well and continue to fry for 5-6 minutes, or until the mushrooms turn golden-brown.

4. Stir in the butter, spring onions and thyme leaves and fry for 2-3 minutes, or until the spring onions soften. Use a slotted spoon to transfer the filling to a warm plate, leaving any excess juices in the pan, and set aside.

5. For the white wine sauce, add the white wine to the residual cooking juices in the pan used to cook the mushroom filling and stir together, scraping any browned bits up with a wooden spoon to deglaze the pan. Add the saffron threads and cream, stir well and simmer over a medium heat for 4-5 minutes, or until the volume of liquid has reduced by half. Season to taste with salt and freshly ground black pepper, then return the mushrooms to the pan, stirring them into the sauce.

6. To serve, place one pancake onto each serving plate and spoon some of the mushroom mixture into the centre. Roll the pancake up, then spoon more of the mushrooms over the top and around the edge of the plate.

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