1.
Place two small ovenproof skillets (or one large ovenproof frypan) in the oven and preheat to 240°C.
2.
For the Dutch pancakes, place the eggs, flour, milk and parmesan in a food processor. Season, then whiz for 1 minute or until smooth. Remove pans from oven and divide the butter between the pans to grease. Divide batter between the pans, then immediately return to oven. Bake for 15 minutes or until golden and puffed
3.
Meanwhile, heat 2 tbs oil in a frypan over medium-high heat. Add the mushrooms, season, and cook, stirring, for 2-3 minutes until golden. Add thyme and cook, tossing, for a further 1 minute or until fragrant. Remove mushrooms and set aside.