Thick Pancakes with Buckwheat and Spinach

Ingredients (4 portions): 4 eggs, 125ml milk, salt, black pepper, 100g buckwheat flour, 50g wheat flour, 500g spinach, 200g champignons, 1 tablespoon butter, 1 garlic clove, 0.5 parsley bunch, 2 tablespoons wheat germ oil.

Directions: Beat eggs with milk, season with salt and pepper, and stir in flour gradually. Cover with lid and let it stand for half an hour. Meanwhile, sort out spinach and remove limp leaves. Wash the leaves with cold water and dry them up with a paper towel. Wash the mushrooms thoroughly, dry them up and cut. Melt the butter in the saucepan, add mashed garlic, mushrooms and spinach, stir and fry for about 15 minutes. Season with salt and pepper, and sprinkle with shredded parsley. Heat the wheat germ oil in the frying pan and fry thick pancakes. Fill them with stuffing and roll up. Serve them warm.