Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 tablespoons olive oil until browned, about 15 minutes. Sprinkle with 3/4 teaspoon dried thyme and salt and pepper to taste.
Spread about 2 tablespoons fresh chèvre (goat cheese), 1/3 cup rinsed fresh spinach leaves, and 1/4 cup mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
I sauteed the spinach in olive oil with garlic, and cooked the mushrooms separately. Instead of chevre, I used a Love Tree (http://www.lovetreefarmstead.com/home.htm) goat cheese broken into crumbles. Served with Shepherd's Way Farm (http://shepherdswayfarms.com/) sausage. Made crepes with whole wheat flour as that was on hand. Delicious!
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