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 https://youtu.be/Lccvqodf2GU?si=tRAZKK8UTOPJjCHZ For the mushroom sauce:  500g mushrooms,  2 garlic cloves,  2 tablespoons chopped parsley.  The butter-less white sauce is 80g plain/all purpose/0 flour, 1 litre semi-skimmed milk, nutmeg, salt. For the pancake/crepe batter:  3 eggs,  20 grams melted butter,  500ml milk , (+ água para deixar mais fluido) 250grams plain/all purpose/0 flour,  salt

Sabor bom. Assar em forno pré-aquecido para melhorar textura   https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies Ingredients Makes about 20 1 cup (2 sticks; 227 g) unsalted butter 2 cups (250 g) all-purpose flour 1 tsp. baking soda ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt 1 cup (packed; 215 g) dark brown sugar ⅓ cup (73 g) granulated sugar 2 large eggs, room temperature 2 tsp. vanilla extract 2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼" pieces 1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) Flaky sea salt

  https://www.thespruceeats.com/yogurt-pancakes-2215861 Ingredients 1 cup (120 g) all-purpose flour, or 3/4 cup (90 g) all-purpose flour plus 1/4 cup cornmeal, or other flour 2 tablespoons granulated sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup plain yogurt, full fat or non-fat 2 large eggs 2 tablespoons melted unsalted butter, or vegetable oil 1/4 to 1/3 cup whole milk, optional Salted butter, maple syrup, honey, and/or jam, for serving