1

If using fresh, drop the wet spinach into a wide skillet, sprinkle with salt, and cook for a few minutes until wilted. Put the cooked spinach in a food processor with the milk, eggs, butter, and herb and pulse a few times to puree. Add the flour and 1 teaspoon salt, then puree until smooth. Set aside to rest for at least 20 minutes while you season the ricotta and prep the mushrooms.

2

Heat a little butter or oil in an 8-inch skillet. Give the batter a stir, then pour in 1/4 to 1/3 cup and swirl it around the pan. Cook over medium heat until set and golden on the bottom, 2 to 3 minutes. Pry up the edges, turn the crepe over with your fingers, and briefly cook the other side until it becomes dry enough to slide in the pan, about 30 seconds. The second side will be bright green. Add a little fat each time you make a crepe as they tend to stick a little.

3

Mix all the ingredients for the ricotta filling together and season to taste with salt.

4

Using 3 crepes per person, spread 2 tablespoons of the ricotta over one, cover with a second crepe, repeat with the ricotta, and cover with the third crepe, the greenest side facing up. If you have two skillets that will accommodate the stacks, melt a little butter or oil them, add the stacked crepes, cover the pan, and cook over medium-low heat until heated through, about 12 minutes. Otherwise, place them on a sheet pan, cover with foil, and bake at 375°F until heated through, 15 to 20 minutes.

5

While the crepes are heating, cook the mushrooms: Melt the butter in a large skillet. Add the scallions and cook over medium heat for a minute, then raise the heat and add the mushrooms. Season with salt and pepper and cook, tossing frequently, until they begin to color. Add the wine and let it reduce. When the mushrooms are tender, add the herb and the cream or mushroom broth. Taste for salt and season with pepper. Don’t let the liquid cook away—you'll want a little sauce.

6

Place a crepe stack on each plate, spoon the mushrooms and their juices over them, and serve.