Instructions: Preheat the oven to 180C/350F/Gas 4.

1 Sieve the flour and salt into a large bowl and make a well in the centre. Add the egg and milk and whisk vigorously to make a smooth batter. Beat in the melted butter and set aside to rest.

2 Heat a small saute pan. Slice the mushrooms. Add the butter to the warm pan and cook for 1-2 minutes until golden.

3 Add the soft cheese, stirring until melted, season to taste and remove from the heat. Chop the parsley and stir into the mushrooms.

4 Heat a little oil in a small frying pan. Spoon in two tablespoons of the batter and swirl to cover the base of the pan. Cook for a few seconds, flip over and cook the second side. Repeat to make eight pancakes.

5 Spoon the filling into the pancakes and roll up to enclose the mixture. Cut in half and place in a heatproof dish and scatter over the grated cheese and a good grinding of black pepper.

6 Bake in the oven for 7-8 minutes until the cheese is bubbling and golden Remove the stuffed buckwheat pancakes from the oven, garnish with herbs and serve.

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