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1
For the crepes, sift flours into a large bowl. Whisk 1 cup cold water, milk and eggs in a medium bowl. Gradually add to flour, whisking until batter is smooth. Stir in melted butter. Set aside, covered, for 20 mins.
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2
For the filling, heat oil and butter in a large skillet on medium heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add mushrooms and cook, stirring, for 3-4 mins, until tender. Add spinach and cook until wilted. Season to taste; set aside to cool. Combine ricotta, feta and mixed spice in a medium bowl. Season to taste.
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3
Meanwhile, preheat the oven to 350u00b0F. Brush the bottom of a 7-inch nonstick skillet with oil. Heat on high heat.
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4
Add 1/4 cup batter to the hot pan, swirling to cover bottom; pour out any excess. Cook for 1-2 mins, until lightly golden, then turn and cook the other side for 30 seconds. Transfer to a plate. Repeat with remaining batter.
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5
Spoon a layer of ricotta mixture and a layer of mushroom mixture onto each crepe; roll up. Arrange in a single layer in the bottom of an oiled baking dish. Pour pasta sauce over crepes and sprinkle with cheese.
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6
Bake for 10-15 mins, until heated through and golden. Serve with salad.
