Have fun preparing this mushroom dish!
For the salty crêpe batter, beat two eggs in a large enough bowl and add the flour and a pinch of salt. Mix with a whisk until smooth and let this dampfl stand for half an hour with the lid closed, this is important for the later consistency and good taste of the thin pancakes.
After half an hour, add 250 ml of milk and 100 ml of mineral water to the dampfl and whisk again until smooth.
While the dough is resting, clean the mushrooms, which is best done with a special mushroom brush. The cheaper brother from the watercolor box does it also, but it should be a flat brush. And as always, you should not rinse mushrooms with water, because otherwise they can get soaked and slimy. With a small kitchen knife, remove all unsightly spots and the last part of the stem at the bottom, then cut the clean mushrooms into thick slices.
Peel the shallot and chop it very finely, rinse a handful of parsley under running water, shake it dry again, pluck off the leaves and cut them roughly.
Bring a frying pan and a tbsp. of butter to three-quarter heat and fry the mushrooms in it in batches on both sides until nice and golden brown. Each mushroom slice should get its own place on the bottom of the pan, because as soon as they lie on top of each other, “roast” becomes “soft-stew” and the things do not br