Savory Mushroom Crepe Cake

Whisk together the eggs, sugar, and salt. Pour in the milk, add the vegetable oil, and gradually mix in the flour until you reach a pancake-batter consistency. Let it rest for 10–15 minutes.

Cook thin crepes in a preheated skillet for 1–2 minutes per side until lightly golden. Let them cool.

Clean and slice the button mushrooms. Sauté them in butter until the liquid evaporates and they are lightly caramelized, season with salt, and stir in chopped parsley and dill at the end.

Grate the cheese on a coarse grater. Lightly salt the sour cream and, if desired, whisk it with a fork until smooth.

Assemble the cake in layers: crepe — a thin layer of sour cream — mushrooms — cheese. Repeat until you run out of crepes, finishing with a layer of cheese on top. If you like, bake in a preheated oven at 180°C (350°F) for 5–7 minutes until the cheese melts.