Whisk eggs in a bowl, then add water and mix using a hand mixer.

Gradually add flour while continuously mixing until the batter has a creamy consistency, similar to liquid yogurt or sour cream.

Heat a little oil in a pancake pan over medium heat and drain excess oil into a glass for later use.

Pour about 1/4 cup of batter into the pan using a ladle, then spread evenly by moving the pan.

Cook the pancakes on one side until golden, then flip and cook the other side. Repeat until all pancakes are cooked, greasing the pan before each one.

Heat a pan over medium heat and add a tablespoon of butter.

Once melted, add sliced mushrooms and cook for 4-6 minutes, stirring occasionally. Remove mushrooms and set aside.

In a blender, combine chopped mushrooms and wine, processing until a fine paste forms.

Heat oil in the same pan, then add onion and fry until golden. Stir in the mushroom paste, fresh thyme, pepper, coriander, garlic powder, and salt.

Bake for about 15 minutes, then add the sliced fried mushrooms, arugula, parsley, and turn off the heat. Optionally, add half of the grated cheese to the mushroom mixture.

Fill the pancakes with approximately 2 spoons of the filling mixture, sprinkle with grated cheese and parsley to taste.