Leek filling:
700 g leeks, washed and cut into rings
30 ml olive oil
5 ml fresh thyme, finely chopped
50 ml parsley, finely chopped
salt and freshly ground black pepper
Mushroom filling:
Fry the mushrooms and garlic in the oil until translucent. Add the red wine and bring quickly to boil. Add the remaining ingredients and simmer until most of the liquid has evaporated.
Leek filling:
Sautè the leeks in a little oil until soft. Add the remaining ingredients and combine.
Fill homemade or readymade pancakes with mixture and add wedges of cheese.
