Garlic Mushroom and Gruyère Pancakes

In a bowl, mix together the flour and salt. Make a well in the middle and add the egg and 50ml milk. Whisk until all of the flour is incorporated (you should have a thin paste at this stage)Gradually add the remaining milk, whisking continuouslyCover the batter with cling film and refrigerate for half an hour (this step is optional but will give your pancakes a slightly more even texture)When ready to serve, melt a knob of butter over a medium-high heat in a large frying panWhen the butter is foaming, add a ladleful of the batter and swirl to coat the base of the panLeave for about 1 minute. When the pancake has set and is beginning to colour on the bottom, loosen the edges with a spatula and flip it overCook for another minute or so on the other side. Once both sides of the pancake are a light golden colour, slide it onto a plate and serve while still warmIn a large frying pan over a medium-high heat, melt the butter, then add the garlic, shallots and thyme and fry until the shallots are translucent but not brownedAdd the mushrooms and stir to coat them in the butter and garlicOnce the mushrooms have started to colour, pour in the wine and cook for another 3 minutes or so until the wine has reduced down and the mushrooms are cookedSpoon the mushrooms onto the pancakes and serve with a sprinkling of freshly grated gruyere