Preheat the oven to 180°C.
First, prepare the mixture for the pancakes: place the flour in a bowl and make a well in the middle. Add a splash of MEVGAL Milk and a pinch of salt; mix, adding the milk in small amounts until the batter mixture has a smooth consistency. Beat the eggs and add them to the mixture, beating continuously.
Melt a little butter in a non-stick frying pan (about 12cm diameter) and pour in 3 tablespoons of the batter mix. Spread over the base of the pan evenly. As soon as the pancake is done on one side and begins to ‘unstick’, turn it over and cook until it becomes golden, about 1–2 minutes more. Slide the pancake onto a large plate and repeat the process until you have 12–16 pancakes. In the meantime, soak the dried mushrooms in lukewarm water for 30 minutes, then drain, pat dry with kitchen paper and chop finely.
Prepare the béchamel as follows: heat the butter in a saucepan and add the flour, stirring vigorously. While still stirring, pour in the milk gradually until the sauce thickens. Take off the heat as soon as it thickens. Add half the grated MEVGAL Kefalograviera Cheese, salt and pepper, ham and mushrooms, stirring well the whole time.
Fill the pancakes with the béchamel and fold in two twice. Place the pancakes in a baking dish that has been buttered and sprinkled with breadcrumbs. Beat the MEVGAL Dairy Cream with the remaining Kefalograviera and pour over the pancakes. Bake for 20–25 minutes, until the top is golden brown.