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1
Slice the cleaned mushroom caps into pieces about 1/4 inch thick. Melt 3 tbsp of the butter over medium heat in a large skillet. Add the mushrooms and the thyme leaves to the butter and cook, stirring occasionally, until tender and golden brown, about 5-8 minutes.
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2
Add the 2 tbsp of white wine and the heavy cream to the pan 1 tbsp at a time, stirring as you add and letting the mushrooms absorb the liquid before making further additions. Once all the wine and cream has been absorbed, season the mushrooms to taste with salt and pepper, remove them from the pan, and set aside.
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3
Add the spinach and the remaining white wine to the pan. Cook briefly over medium heat, stirring occasionally, just until the greens have wilted and turned bright green. Season greens to taste with salt and add to the mushrooms. Cover to keep warm.
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4
Turn off the stove while you prepare the crepe batter.
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5
Make the crepe batter: whisk together 1 of the eggs and the milk until smooth. Sift the flour into the milk and whisk to combine. Melt 1 tbsp of the remaining butter in the microwave and whisk into the batter. Batter should be completely smooth.
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6
Melt the remaining 1 tbsp of butter over medium-low heat in non-stick frying pan and cook the crepes.
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7
Once the crepes are cooked, crack the remaining eggs into the pan and fry to your taste. To serve, take crepes and spread 1 oz. of goat cheese on each. Top with a quarter of the mushroom-greens mixture and 1 fried egg. If necessary, microwave for 15-20 seconds to reheat crepe and fillings.
