4large slices reblechon cheese(raclette or gruyère would also work well here)
handful fresh parsley,finely chopped
Make the pancake batter - in a large bowl or jug, measure out the flour and salt. In a separate jug, mix the milk, egg and melted butter, then pour this slowly into the flour, whisking carefully to make sure there are no lumps. Set the batter aside to rest.
Boil the potatoes in their skins for 15 minutes, then leave to cool.
Meanwhile, heat 2 tbsp oil in a frying pan, then add the onion and garlic. Once it is sizzling, lower the heat and cook gently for 5 minutes until soft. Then add the white wine, bring to the boil then lower to a simmer once again, and cook for a further 5 minutes. Pour into a small bowl and set aside, and wipe the frying pan clean.
Preheat the oven to 200C / 400F / gas mark 6.
Heat a little more oil in the frying pan, then pour in some pancake batter and swirl around to fill then pan as thinly as possible. Cook for a minute or two until golden brown, then flip over and cook for a further minute on the other side. Remove to a plate, and cover with a square of greaseproof paper or a very clean tea towel. (NB - the first pancake is usually pretty rubbish - don't panic, there is enough batter to make at least five, so you won't be left short!). Make the remaining pancakes in the same way.
Take each pancake, top with a quarter of the onion, potato, cheese and parsley, then fold in the four edges to enclose the filling, and place on a baking tray. Repeat with the remaining pancakes. Pop in the oven for 3-4 minutes until the cheese has melted and the pancakes are just starting to crisp up. Serve immediately with a crisp green salad and cold glass of wine!