Never heard of this before. Bill loves mushrooms, we will be trying it. 🙂 This is from the vintage cookbook Christ Church Cook Book Savannah, Georgia.
Mix or shake together a batter of 2 cups of milk, 1/2 cup of flour, 1 egg, 1/2 teaspoon salt until smooth. Put in refrigerator for about half an hour. In the meantime melt 2 tablespoons of butter in saucepan, add one small chopped onion and one can of mushrooms (save the juice) and let it cook until onion is soft and golden. Sprinkle about 2 tablespoons of flour in the pan and mix well. Add the juice from the mushrooms and a canned milk or cream, a little at a time, till you have a thick creamy sauce. Season with salt, pepper, and sherry. Fry the pancakes paper thin. Put about one and a half tablespoons of the mushroom filling on each and roll up. Put the rolls on an ovenproof plate and sprinkle with Parmesan cheese on top. Broil under the broiler till cheese is melted and pancakes are hot. This dish can be made a day or two ahead and be put in oven to heat before serving. It is a nice lunch dish and also make a nice dish for a smorgasbord.
This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .
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