Mushroom Thyme Crêpes with Ricotta

Steps

1. Make the batter first: whisk the flour and half of the salt in a bowl. In another bowl whisk the egg, milk, water and half of the melted butter, then whisk this into the flour until smooth. Rest the batter 20 minutes.
2. While the batter rests, make the filling: heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook until browned and dry, about 5 minutes more.
3. Add the onion to the mushrooms and cook 3 minutes until soft. Stir in the garlic, thyme, black pepper and the remaining half of the salt and cook 1 minute. Transfer the filling to a bowl and wipe out the skillet.
4. In a small bowl stir the ricotta with the Parmesan.
5. Heat the wiped skillet (or an 8-inch nonstick pan) over medium heat and brush lightly with some of the remaining melted butter. Pour in about 1/4 cup of batter and swirl to coat the pan thinly. Cook until the edges lift and the underside is golden, about 1 minute, then flip and cook 30 seconds until set. Repeat with the rest of the batter to make 8 crêpes, brushing the pan with the remaining butter as needed until it is used up.
6. Spread each crêpe with the ricotta mixture, spoon the mushroom filling over one half, and fold into quarters.
7. Return the filled crêpes to the skillet over medium-low heat for 1 to 2 minutes per side to warm through. Sprinkle with the parsley and serve 2 crêpes per person.