Crispy prosciutto and mushroom pancake

4 pancakes
250g brown mushrooms
Olive oil for drizzling
1 tsp balsamic vinegar
1 tsp dried rosemary
1 large pinch chilli flakes
8 slices prosciutto
100g crème fraîche
5g fresh parsley
Sea salt and black pepper

1. Preheat the oven to 180ºC, place the mushrooms on a baking tray, drizzle with olive oil and balsamic and sprinkle with rosemary and chilli, bake for 10–12 minutes. Remove and set aside.
2. Heat a small frying pan and fry the prosciutto until crispy; drain on paper towel.
3. To assemble, spread a large dollop of crème fraîche on each pancake, top with mushrooms and prosciutto, sprinkle over parsley and season well.
4. To serve: Roll up and serve immediately.