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1
To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice.
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2
Whisk the eggs into the mixture.
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3
Combine the flour and salt in a medium bowl.
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4
Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth.
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5
Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water.
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6
Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
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7
To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke.
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8
Add the peas and quickly saute them until lightly browned, 1 to 2 minutes.
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9
With a slotted spoon, transfer the peas to a bowl.
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10
Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes.
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11
Transfer to the bowl with the peas.
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12
Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan.
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13
Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons.
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14
Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
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15
When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat.
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16
Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible).
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17
Turn the crepe almost immediately and cook the other side until lightly browned.
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18
Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
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19
Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up.
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20
Serve immediately.
