Savory Mushroom Pancake Filling

Heat olive oil or butter in a skillet over medium heat.

Add the diced onion and sauté for 2–3 minutes until translucent.

Stir in the minced garlic and chopped mushrooms. Cook for 6–8 minutes until the mushrooms release their moisture and start to brown.

Pour in the cream and let simmer for 2–3 minutes until slightly thickened.

Season with salt, pepper, and herbs if using.

Spoon the warm filling into your pancakes, roll them up or fold, and serve immediately.

Serving Tip:
Top with grated cheese and grill for a few minutes for a crispy, cheesy version.