Caramelized Onion, Mushroom and Kale Crêpes

Steps

1. Make the batter first: melt half the butter and let it cool slightly. Whisk the flour with half the salt, then gradually whisk in the skim milk, the water and the eggs until smooth. Whisk in the melted butter and let the batter rest 30 minutes at room temperature.
2. While the batter rests, toast the walnuts in a dry large skillet over medium heat until fragrant, 3 to 4 minutes, then transfer to a small bowl.
3. In the same skillet, heat half the olive oil over medium-low heat. Add the onion and cook, stirring often, until soft and deep golden, about 20 minutes. Transfer the onion to a bowl.
4. Raise the heat to medium-high and add the remaining half of the olive oil. Add the mushrooms and cook undisturbed 4 minutes, then stir and cook until browned and dry, about 5 minutes more.
5. Stir in the garlic, thyme, the remaining half of the salt and the black pepper and cook 1 minute. Add the kale and cook until wilted, about 2 minutes.
6. Lower the heat to low, return the caramelized onion to the skillet, and stir in the cream cheese and lemon juice until the filling is creamy. Cover and keep warm off the heat.
7. Cook the crêpes: heat a nonstick 8-inch skillet over medium heat and brush lightly with a little of the remaining half of the butter. Pour in about 1/4 cup of batter, swirl to coat thinly and cook until the edges lift and the underside is golden, about 1 minute. Flip and cook 30 seconds. Repeat with the rest of the batter, using the remaining butter as needed, to make 8 crêpes.
8. Spoon the filling down the center of each crêpe and fold into quarters or roll closed. Place 2 crêpes on each plate, scatter with the toasted walnuts and serve warm.