1. In a blender, puree milk, both flours, eggs, sugar, and 3/4 teaspoon salt until smooth, about 30 seconds; refrigerate at least 2 hours and up to 1 day.

2. When ready to cook, center a rack in oven and heat to 350 degrees. Grease a baking sheet and set aside.

3. Heat oil in a large skillet over medium-high until shimmering. Add mushrooms and cook, stirring occasionally, until sizzling and beginning to brown, about 10 minutes.

4. Stir in butter, shallot, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until shallot is lightly browned, 2 to 4 minutes. Add wine and cook, scraping browned bits from pan, until nearly evaporated, then add cream and nutmeg and simmer until mixture is slightly thickened, about 3 minutes. Reduce heat to low and fold in spinach until just wilted. Remove skillet from heat and let cool 5 minutes, then stir in cheese and parsley and set aside.

5. Whisk batter to recombine, then heat a large nonstick skillet over medium-low and lightly brush with butter. Add 1/3 cup batter, then tilt and swirl pan until bottom is coated. Cook until edges are dry and center begins to bubble, 1 to 2 minutes, then gently loosen sides with a rubber spatula and carefully flip with fingers or tongs. Continue to cook until bottom is dry, about 1 more minute.

6. Transfer crepe to a large plate and repeat with remaining batter, brushing pan with more butter as needed and adjusting heat if crepes are browning too quickly.

7. Working with one crepe at a time, spread 1/4 cup mushroom mixture over half of crepe and fold into quarters. Arrange on prepared baking sheet, overlapping crepes to fit, and bake until cheese is melted and crepes are warmed through, 5 to 10 minutes. Sprinkle with more parsley before serving.

Source: Hannaford fresh Magazine, March-April 2021