Mushroom and Gruyère Crêpes (Crêpes Forestières)
Blend flour, eggs, milk, melted butter, and a pinch of salt until smooth. Rest the batter for at least 30 minutes in the fridge.
Cook shallots in butter over medium heat until soft, 3 minutes. Add garlic and mushrooms; cook over high heat 8 minutes until all moisture evaporates and mushrooms are golden. Deglaze with sherry, then stir in crème fraîche and thyme. Season well.
Cook 8 thin crêpes in a lightly buttered crêpe pan or non-stick skillet, about 1 minute per side each.
Fill each crêpe with mushroom mixture, fold into quarters, arrange in a buttered baking dish, scatter with Gruyère, and grill 3–4 minutes until cheese bubbles.