Mushroom crepe gratin recipe

Ingredients

• 250 g Plain flour, sifted - for the crepes
• 300 ml Whole milk - for the crepes
• 2 Eggs - for the crepes
• 2 tbsp Melted unsalted butter - for the crepes
• 2 tbsp Vegetable oil - for the crepes
• 50 g Parmesan cheese, grated - for the crepes
• 75 g Unsalted butter - for the filling
• 2 Banana shallots, peeled and finely chopped- for the filling
• 1 Garlic clove, peeled and finely chopped- for the filling
• 1 kg Button mushrooms, finely chopped- for the filling
• 2 tsp Finely chopped thyme leaves- for the filling
• 2 tsp Finely chopped flat-leaf parsley- for the filling
• 400 ml Whole milk - for the sauce
• 1 Bay leaf - for the sauce
• 8 Black peppercorns - for the sauce
• 0.5 Onion, peeled - for the sauce
• 40 g Unsalted butter - for the sauce
• 20 g Plain flour, sifted - for the sauce
• 1 Pinch of salt - for the sauce
• 0.5 tsp Cayenne pepper - for the sauce
• 0.5 Freshly grated nutmeg - for the sauce
• 500 g Baby spinach leaves - for the spinach
• 1 tbsp Extra virgin olive oil- for the spinach