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