Spinach and Mushroom Stuffed Crepes

Instructions

1. Prepare the crepe batter
   In a large mixing bowl, whisk together flour and salt. In a separate bowl, beat the eggs, then gradually add milk and water, whisking until combined. Add the melted butter and whisk again. Slowly pour the wet ingredients into the dry ingredients, whisking constantly until smooth. Cover the batter and refrigerate for at least 30 minutes.
2. Cook the filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add spinach in batches, stirring until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
3. Prepare the cheese mixture
   In a medium bowl, combine ricotta cheese, half of the grated Gruyère, and chopped herbs. Stir in the cooled spinach and mushroom mixture until evenly distributed.
4. Cook the crepes
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl to spread evenly. Cook until the edges start to brown and the center is set, about 1-2 minutes. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes as you go.
5. Stuff and fold the crepes
   Spoon 2-3 tablespoons of the filling onto the center of each crepe. Fold the sides over the filling to form a square or roll into a cylinder. Place the stuffed crepes in a buttered baking dish.
6. Finish the dish
   Sprinkle the remaining Gruyère cheese over the stuffed crepes. Place under a preheated broiler for 2-3 minutes, or until the cheese is bubbly and lightly golden. Alternatively, bake in a 350°F (175°C) oven for 10 minutes until heated through.