Cookery Art - Leeks and mushrooms pancakes

Mince the button mushrooms that have been rinsed under clear water. Sweat them in a frying pan with a bit of oil. Add seasoning. Mince the leek white in julienne. Sweat the leek julienne for a few minutes in a frying pan. Place the julienne in a dish and fry the diced bacon for a few minutes. Gather mushrooms, julienne and diced bacon. Add creme fraiche and mix thoroughly. Adjust seasoning. Cook the pancakes on both sides. About 2 pancakes per person. Heat them one after another in the frying pan. Begin to pour a bit of the mixture and dispose all over the pancake/galette. Fold the pancake both sides then again with the 2 other sides. Repeat the operation with the other pancakes and serve hot.