Mushroom Crepes

Ingredients

• 2 large eggs
• 3/4 cup whole milk
• 1 1/2 ounces unsalted butter, melted and cooled
• 1/4 teaspoon kosher salt
• 4 1/2 ounces all-purpose flour
• 1/4 cup fresh herbs (parsley, tarragon or chives), finely chopped
• 8 ounces shiitake mushrooms, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup whole milk
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped chives
• 2 ounces provolone, shredded
• Nonstick cooking spray or very cold butter, for the pan
• 1 1/2 ounces Parmesan, shredded

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