Savory Mushroom and Spinach Breakfast Crepes

In a blender, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, and 1/4 teaspoon salt. Blend for 30 seconds until smooth. Let the batter rest for 5 minutes.

While the batter rests, slice 8 ounces of mushrooms and mince 2 cloves of garlic.

Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to brown. Season with 1 teaspoon fresh thyme and 1/4 teaspoon black pepper.

Add 3 cups of fresh spinach to the mushrooms and cook for 1-2 minutes until wilted. Remove the mixture from heat and set aside.

Heat a 10-inch non-stick skillet or crepe pan over medium heat. Add a small amount of the remaining butter to coat the pan.

Pour 1/4 cup of the crepe batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter in a thin, even layer.

Cook for about 1-2 minutes until the edges begin to brown and the crepe can be easily lifted. Flip and cook for another 30 seconds.

Transfer the crepe to a plate and repeat the process with the remaining batter, adding small amounts of butter to the pan as needed.

To assemble, place a crepe on a plate, add a portion of the mushroom-spinach mixture to one half, sprinkle with 1/4 cup of shredded Gruyère cheese, and fold the crepe in half or quarters.

Repeat with the remaining crepes and filling. Serve immediately.