For the mushroom pancakes, whisk milk with eggs, salt and pepper. Stir in flour and let the dough rest for 10 minutes.
Fry onion and garlic in oil, add mushrooms and fry for a few minutes. Add parsley and season with salt and pepper. Bake 4 pancakes with the dough in oil. Fill with mushrooms, roll up and sprinkle the mushroom pancakes with parsley.
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