Mix the egg, egg yolk, and 110g flour in a bowl to form a paste.
Gradually whisk in 300ml milk and 1 tablespoon of sunflower oil to create a smooth batter.
Heat a non-stick frying pan with sunflower oil and discard the excess oil.
Pour batter into the pan and cook until golden on both sides.
Transfer pancakes to a plate and cover with a damp tea towel.
Preheat the grill to its highest setting.
Fry onion, 60g bacon, and thyme in olive oil for 3-4 minutes.
Add 200g sliced mushrooms and cook for another 2 minutes.
Blend Stilton cheese, 25g butter, and 2 egg yolks in a food processor until smooth.
Fill pancakes with mushroom mixture and 2 tablespoons of cream, then roll into cigar shapes.
Spread the Stilton glaze over the pancakes and grill until melted and golden.
Serve the dish immediately at the table.