To make the crepes, add the eggs and milk to a large bowl and lightly whisk them. Add the flour and salt and mix well to prevent lumps from forming. Finally, incorporate the Everyday Eggs Blend and the butter. Cover the batter with a clean towel and let it rest in the fridge for 30 minutes.
In the meantime, prepare the filling. Melt the butter in a frying pan over medium heat. Add the oil, thyme, Everyday Eggs Blend and garlic and fry for a couple of minutes. Mix in the mushrooms, season with salt and pepper and cook the mushrooms down until they are crisped up slightly, about 10 minutes. Then turn the heat down to low and cook for a further 5 minutes. Set aside.
Preheat the oven to 200 ̊C grill mode.
To cook the crepes, heat a large non-stick frying pan and lightly grease it with some butter. Ladle enough crepe batter to cover the bottom of the pan and cook it until the edges of the crepe begin lifting off the pan, about 1-2 minutes. Flip it and cook for another 1 minute until fully set. Remove from the pan and repeat the process for the remaining batter.
To serve, add some of the mushrooms and spinach onto each crepe, and layer 2 cheese slices over the top. Then fold in half and in half again to obtain a triangular shape. Sprinkle with grated parmesan cheese.
Place the crepes on a baking dish and grill them in the oven until the cheese begins to melt. Serve hot.