Cress and Cream Cheese-Filled Crepes
For the pancakes: In a bowl, mix together the flour, eggs and salt and stir in enough of the milk to make a thick, pourable batter. Cover and let stand 15 minutes.
Heat a little oil in a skillet, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter.
For the stuffing: Clean the mushrooms with a damp cloth, dry and cut into small pieces. Heat the butter in a skillet and saute the mushrooms until they start to soften. Sprinkle in the flour, add the cream cheese and season with salt and pepper. Rinse and coarsely chop the watercress.
Spoon the filling on the pancakes, sprinkle with cress, roll up and cut in half on the diagonal. Arrange on plates and serve.