Pancakes Stuffed with Mushrooms
For the pancakes, mix flour with milk and salt until smooth. Add eggs and mix until batter is relatively liquidy. Let rest for 10 minutes and add more milk if needed.
Preheat oven to 80°C (approximately 175°F).
Fry pancakes in a hot pan with a little butter until golden brown on both sides. Remove and keep warm in preheated oven.
Rinse mushrooms and cut into strips. Rinse wax pepper, cut in half, remove seeds and cut into strips. Drain beans and cut chili pepper into thin rings. Peel onion, cut in half and then into strips.
Saute mushrooms and onion for 2-3 minutes in hot oil. Add wax pepper and chili pepper. Deglaze with some water and add beans. Simmer for about 2 minutes and stir in cream cheese and chili sauce. Season with salt. Distribute filling amongst pancakes and serve sprinkled with parsley.