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Cook the Pancakes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil. Pour a ladle of batter into the pan, swirling it around to cover the surface in a thin, even layer. Cook for about 1–2 minutes until the bottom is golden, then flip and cook the other side for 30–60 seconds. Transfer to a plate. Repeat with the remaining batter until you have 6–8 pancakes.
Make the Mushroom Filling
In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Add the mushrooms and continue cooking for about 8–10 minutes until they release their moisture and begin to brown. Season with salt and pepper. Remove from heat and stir in the cream cheese while the mixture is still warm, until smooth and creamy.
Assemble the Pancake Bake
Preheat your oven to 190°C (375°F). Lightly grease a baking dish with butter or oil.
Take a pancake and place a few tablespoons of the mushroom filling down the center. Roll or fold it up and place it in the dish seam-side down. Repeat with the remaining pancakes and filling.
Brush the tops lightly with melted butter or sprinkle with grated cheese if desired.
Bake
Place the dish in the preheated oven and bake for 30–35 minutes until heated through and slightly golden on top. The edges may crisp up slightly—this adds texture and flavor.
Cool and Serve
Let the dish rest for 5–10 minutes after baking. Serve warm with a green salad, herbed yogurt, or a light soup.
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