Creamy Mushroom Soup with Spinach Pancake Rolls

For the pancake filling, thaw the spinach and drain well.

For the batter, mix together the flour, milk and egg yolks and season with salt.

In a nonstick pan with melted butter, spread the batter thinly to form the pancakes. Cook and let cool.

For the filling, peel the onion and the garlic and finely chop. Melt the butter in a saucepan, sauté onion and garlic. Add the breadcrumbs, cook briefly, stir in the spinach and cook until the liquid has evaporated. Season with salt, pepper and nutmeg, set aside and let cool slightly. Stir in the Parmesan and the egg yolks. Spread the spinach mixture evenly on the crepes, roll up and tightly wrap in cling film, followed by aluminum foil. In a saucepan, heat water and simmer the packets until cooked, about 15 minutes.

For the soup, peel the onions and finely dice. Rub the mushrooms with paper towels to clean, remove the stems and cut in half. Melt the butter in a saucepan, sauté onions and mushrooms for about 4 minutes. Set aside a few mushrooms to use for garnish. Deglaze the pot with the broth and Madeira wine. Simmer over low heat for about 10 minutes. Stir in the cream and cream fraiche, bring to a boil again and puree. Season the soup with salt, pepper and lemon juice.

Unwrap the stuffed pancakes and cut into thin slices. Ladle the soup into bowls. To serve, garnish with the remaining mushrooms and the pancake slices.