Spinach Mushroom Ricotta Crepes | Stewart Watson Farm

Ingredients

• 1 cup spelt flour
• 2 large eggs
• 1 Tbsp garlic-infused olive oil, plus extra
• 1/4 tsp salt
• 1 cup (or more) whole milk
• 1 Tbsp garlic-infused olive oil
• 1 echalion shallot, sliced
• 6 sprigs thyme leaves
• 2 & 1/3 cups Oyster mushrooms, finely sliced
• 3 & 1/3 cups spinach
• 1/2 cup ricotta
• 1/2 cup grated parmesan
• 1/3 cup skim milk
• 1/4 tsp fresh ground black pepper