Make the Crepes

1. Prepare the Batter: In a mixing bowl, whisk together flour and salt. In another bowl, beat the eggs, then add milk and melted butter. Gradually mix the wet ingredients into the flour until smooth. Let the batter rest for 15 minutes.

2. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes or until the edges lift and the bottom is lightly browned. Flip and cook for another minute. Repeat with remaining batter, stacking crepes on a plate.

Prepare the Filling

3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent. Add sliced mushrooms and cook until softened, then stir in chopped spinach until wilted. Season with salt, pepper, and nutmeg (if using). Remove from heat.

4. Mix in Cheese: In a bowl, combine the sautéed vegetables with ricotta cheese and half of the mozzarella cheese. Mix well to combine.

Assemble the Crepes

5. Fill the Crepes: Preheat the oven to 375°F (190°C). Take one crepe, place about 2-3 tablespoons of the filling at one edge, and roll it up. Place seam-side down in a greased baking dish. Repeat with remaining crepes and filling.

Bake the Crepes

6. Top with Cheese: Once all crepes are in the baking dish, sprinkle the remaining mozzarella cheese on top.

7. Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Serve

8. Garnish: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs if desired.