spinach mushroom and gruyere crepes

whole wheat crepes:(make abaout 8 crepes)

bahan-bahan:

1cup whole wheat pastry flour
1/8 teaspoon salt
1 1/4 cup whole milk,divided
2 large eggs,lighty beaten
2 tablespoon unsalted butter melted

filing:

2tablespoon olive oil
1/2 cup mineed shallot
3 1/2 cups (10 ounces) chooped white,cremini,or other fresh mushroom
salt and freshly ground black pepper
1 pound baby spinach,well rinsed and potted dry if needed
1/3 cup creme fraich 

asembling:

1/4 cup milk,if needed 
2tablespoon unsalted butter,melted for cooking the crepes

cara masak:
1.prepare the crepe butter place the flour and salt in a medium-size bowl and whisk to combine.add the melted butter and whisk untill the butter is smooth.you can also make the butter in a blander or with an immesien blender if you can prefer.cover the bowl with a plate and refrigerate 1 to 3 hours.

2.prepare the filling:heat the olive oil in a large skillet over madium heat.add the shallot and cook,stirring frequantly,until they soften,about 3 minutes.add the mushroom ,and season with salt & pepper to taste.cover the skillet and cook,stirring occansionally,until the mushroom are tendered,8 to 10 min.

3.add the spinach to the mushroom mixture & cook,covered,stiring frequantly,until the spinach wilts,about  5 min .(it may be necessary to add the spinach in two or three batches,depending on the size of your skillet)remove the cover & continue cooking until all the liquid has evaporated,about  5min .add the creme fraiche,if using.and stir to combine.set filling aside and keep warm.

4.when you'r ready to make the crepes.if the butter is too thick-it should have the consistency of thin pancake butter-add 2 tablespoon af milk and whisle to combine.

5.place a 12-inch cast-iron skillet.or a crepe pan over medium heat and when the pan is hot,brush with sone of the melted butter.pour 9 ladle 1/4 cup of butter info the center of the pan,lift the pan off the stove,and tilt and swirl the pan so that the butter spreads thinly across the bottom of the pan in a widering circle i don't worry if the crepe is not a perfect circle.they may be  same small holes.but again may be same of consequence as the crepes are meant to be thin.if the holes are large,you can immendiatly dot a bit  of butter on them .cook until tiny bubbles begin to appear in the crepe butter,depending on how hot the pan is,the crepe will ready to flip in 15 to 30 minwith a captula,lift up one coner of the crepe to check if the cook surface is lighty golde around the edges,and if soft,flip the crepe

6.sprinkle the cooked side with 1/4 cup of cheese,and spoon a scant 1/3 cup warm filing in a strip down the middle .by this time the second time side of the crepeshould be a light golden brown.fold all side of the crepe into the center to enclose the filing.turn the crepe over with a spatula,and cook until both sides are goldn brown,about 1 min ,serve immediatly,folded side down.alternavetely,keep the crepe warm in a 250'f oven while you repeat with the remaining crepes and filing.

7.repeat with the remainig butter and filing,whisking before making each crepe.make sure to also grease the pan lightly between each crepe.the buttermay thickeras it rest.if so, thin it with a tablespoon or two of milk as needed