Sauté the onions in hot butter. Fry the finely sliced porcini mushrooms, add the sweet cream and let everything cook a little. Season with salt, pepper, parsley and a little garlic.
Put the pancakes on top, fill them with the mushroom mixture and roll them up.
Place them side by side in a greased baking dish.
Mix the whipped butter sauce with breadcrumbs and chervil slaw and spread over the crespelle.
Sprinkle the chopped radicchio in the form of a strip over the crespelle and bake at maximum top heat (grill snake).
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