Galette with blue cheese and chanterelles

Prepare the pancake batter according to the instructions on the package with the milk and the eggs and allow to rest for a while.

Fry 8 crispy pancakes in a large frying pan in a bit of butter and keep them warm in the oven.

Meanwhile, in another frying pan in the rest of the butter, bake the Cantharellus cibarius on a high stand nicely browned and cooked.

Season with salt and freshly ground pepper and pour in the parsley and blue cheese.

Put the pancakes on plates. Spoon a spoonful of filling and fold double. Again create a spoonful of filling and fold double again. Serve immediately.