1 ½ cups milk
1 cup water
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
2 cups unbleached all-purpose flour
6 tablespoons Butter Olive Oil
1 tablespoon fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
6 tablespoons plain goat cheese, softened
6 tablespoons plain cream cheese, softened
2 tablespoons Garlic Olive Oil
2-3 cloves garlic, minced
2-3 green onions, chopped
¼ teaspoon fine sea salt
½ teaspoon freshly ground pepper
3 cups spinach washed, chopped
1 tablespoon freshly squeezed lemon juice
2 pounds mushrooms
Extra herbs or chives for garnish
Mix all crepe ingredients in blender. Pulse until all is finely chopped and well-mixed. Place blender jar in refrigerator and chill for at least one hour or up to 48 hours. Heat medium cast iron pan. Pour small circle of egg mixture into pan (about 1/4 cup), covering about a third of the center of the pan. Swirl to evenly distribute batter. Cook for 1 minute, then carefully flip with spatula. Cook 10 seconds on other side. Then remove and lie flat on cutting board, plate or cooling rack.
Mix two cheeses together. Set aside. Heat Garlic Olive Oil in cast iron or other sauté pan. Add garlic, onion, salt and pepper. Heat just until garlic begins to brown, about 1-2 minutes. Add greens or other veggies. Cook until vegetables are tender but not mushy. For greens, this will be just a few seconds of stirring in pan. Set aside.
Heat to medium high another cast iron or sauté pan. Place mushroom into dry pan. Gently stir for 3-5 minutes until mushrooms soften, being careful not to let them stick. Set aside. To assemble crepes, place 1 Tbsp. soften cheese in center of crepe. Top with 1-2 tablespoons of sautéed veggies and a tablespoon of mushrooms. Carefully stretch one side of crepe over the filling and then tuck it under. Roll once to close the crepe. Repeat until crepes and filling are finished. Garnish with chives or herbs. Serve warm or room temperature.