About 480 grams of all-purpose flour; about 300 milliliters of milk; around 120 milliliters of sparkling water; a pinch of salt; two big eggs; two teaspoons of vegetable oil.
About 450 grams of mushrooms, one package of baby spinach, about 140 grams of mascarpone, two cloves of garlic, about 55 grams of shredded yellow cheese, salt and pepper, nutmeg, vegetable oil for fried.
Sort the eggs in a basin then sprinkle some salt. To beat them, whisk or run through a mixer.
Add the flour, milk, sparkling water, and oil next, mixing constantly to produce a smooth, pourable batter. Refrigerate for half an hour.
Heat a pan; since the batter already contains oil, you are not necessary adding it. To make thin, crispy pancakes, ladle parts of the batter onto the pan.
Let me now address the filling. Peel and cut the mushrooms. 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 shredded yellow cheese over top. Fold the pancakes either in rolls or envelopes.