Mushroom, Spinach, and Parmesan Crepes Recipe

• 1/2 to 2/3 cup crepe batter (see note)
• 1 1/2 tablespoons unsalted butter
• 1 medium shallot, small dice
• 1 medium garlic clove, minced
• 1/2 teaspoon dried thyme
• Kosher salt
• 6 ounces mushrooms, sliced thin
• 2 cups baby spinach leaves
• 1/2 cup finely grated Parmesan cheese

1. Melt 1 tablespoon of the butter in a medium skillet or nonstick frying pan over medium heat.
2. Add the shallot, garlic, dried thyme, and a pinch of salt and saute, stirring frequently, until the shallot has softened, about 3 minutes.
3. Add the mushrooms to the skillet, turn the heat to medium-high, and saute, stirring frequently, until the mushrooms have softened and browned, about 5 minutes.
4. Add the spinach and cook until it wilts, about 3 minutes.
5. Remove the pan from the heat and set aside.
6. Turn the broiler on and arrange a rack about 6 inches from the heating element.
7. Smear a small baking dish with the remaining 1/2 tablespoon of butter and set aside.
8. Heat a nonstick crepe or frying pan over medium heat and add enough crepe batter to make a thin crepe (see recipe link in the note above).
9. Remove the cooked crepe to a plate and repeat with the remaining batter.
10. You should end up with 3 crepes.
11. Lay the crepes out on a work surface.
12. Distribute the mushroom-spinach filling between the three crepes, arranging it in a line along the diameter of each one.
13. Sprinkle the Parmesan on the filling.
14. Carefully roll up the crepes to form cylinders.
15. Place the rolled crepes in the buttered baking dish and sprinkle with the remaining 2 tablespoons of Parmesan.
16. Place the crepes under the broiler to brown, about 2 minutes.
17. Transfer the crepes to a warmed plate and serve.

crepe batter, unsalted butter, shallot, garlic, thyme, kosher salt, mushrooms, baby spinach, parmesan cheese

Taken from www.chowhound.com/recipes/mushroom-spinach-parmesan-crepes-31369 (may not work)