Prepare the pancake mixture by mixing the flour and salt in a large mixing bowl. Add the beaten egg and olive oil and start whisk, gradually adding the water simultaneously. Whisk until you have a smooth batter.
In a crepe pan, melt a small knob of the butter over a medium heat and ladle in the batter, tipping the pan to create a circular pancake. Flip and cook for a further minute on the other side once golden underneath. Repeat until all the batter has been used; transfer the cooked pancakes to a plate and cover with tin foil to keep warm.
Heat a frying pan over a moderate heat until hot, add the pancetta and fry for 4-5 minutes, stirring occasionally until golden and crispy.
Heat the vegetable oil and butter in separate frying pans over a medium heat. Saute the mushrooms with seasoning, stirring occasionally, until they start to colour at the edges. Fry the eggs until set.
Re-heat the pancakes in a microwave if necessary; other wise arrange on a flat surface and place a fried egg in the middle of each one. Top with most of the pancetta and mushrooms around the egg, then fold in at all 4 sides, leaving space in the middle.
Arrange on serving plates, spoon the rest of the pancetta and mushrooms on top and garnish with the parsley. Serve immediately.
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