Preheat oven to 200 ° C and grease an ovenproof dish.
Melt half the butter in a pan. Sauté mushrooms over low heat, stirring occasionally, for 5 minutes. Add parsley, salt and pepper, sprinkle everything with brandy and cook 3 to 4 minutes until the liquid evaporates.
Spread each pancake with 1 tablespoon sauce, top with 1 tablespoon of mushrooms and roll. Add the rest of the bechamel and sprinkle with Parmesan.
Cut the remaining butter into cubes , add it to crepes and bake for 10 to 15 minutes.