About four cups of all-purpose flour, one and one-fourth cup of milk,
About half a cup of sparkling water, some salt, two big eggs, two teaspoons vegetable oil.
Around one pound of mushrooms, One box of baby spinach, five ounces of mascarpone, two cloves of garlic, two ounces of shredded yellow cheese, Salt and pepper; nutmeg; vegetable oil for fry-ups.
Spoon the eggs into a bowl and sprinkle some salt. Using a whisk or mixer, beat them. Add the flour, milk, sparkling water, and oil gradually, mixing constantly to produce a smooth, pourable batter. Give it half an hour in the refrigerator.
Heat a pan; since the batter already contains oil, you are not necessary adding it. To make thin, crispy pancakes, pour pieces of the batter on the pan.
Then get the filling ready. Clean the mushrooms then cut in half or slicewise. Heat vegetable oil in another skillet then add crushed garlic from a garlic press.
Add the mushrooms and spinach after one minute; simmer until the extra water disappears. Salt, pepper, and a little of nutmeg will season the filling. Mix the filling with mascarpone cheese right at the finish.
Top the pancakes with the heated filling and scatter yellow cheese on them. Fold the pancakes either in rolls or envelopes.