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1
In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt.
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2
Cover and let stand for at least 1 hour.
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3
Meanwhile, in a large skillet, heat olive oil.
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4
Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes.
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5
Stir in shallots, garlic and thyme and cook over medium heat for 1 minute.
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6
Add spinach and cook, stirring, until wilted, about 1 minute.
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7
Remove skillet from heat and stir in turkey, creme fraiche, chives and 1/4 cup cheese.
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8
Season well with salt, pepper and nutmeg
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9
Lightly brush an 8-inch skillet with melted butter and heat over medium heat.
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10
Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom.
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11
Cook until edge begins to brown, about 30 seconds.
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12
Flip using a thin-bladed spatula and cook 20 seconds.
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13
Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
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14
Heat oven to 400 degrees.
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15
Brush bottom of 2 large gratin dishes with melted butter.
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16
Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle.
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17
Arrange crepes slightly overlapping in gratin dishes.
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18
Scatter leftover filling over top.
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19
Sprinkle with remaining 1/4 cup cheese.
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20
Bake until edges are crisp and filling is hot, 15 to 20 minutes.
