Directions

1. Preheat oven to 350°. Combine mushrooms, thyme and garlic on a large-rimmed baking sheet. Season generously with salt and pepper; drizzle with oil. Toss and coat mushrooms, then spread out in an even layer. Roast 20-25 minutes, shaking or stirring mushrooms occasionally.
2. Scatter chard stem pieces over mushrooms; cook 10 minutes more. Add chard ribbons, stirring everything so oil on tray coats them. Cook until chard is wilted and mushrooms are crisp around the edges, about 5-10 minutes longer. Remove from oven and place in a bowl to cool slightly.
3. In a blender, combine eggs, milk, flour, 1 Tbsp melted butter and salt. Starting on low speed and going up to high, blend until smooth—about 10 seconds. Add herbs, if using, and pulse to combine. You can also mix the ingredients in a bowl, whisking vigorously.
4. Heat a 10-inch non-stick, well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil/butter, removing excess with paper towel.
5. Hold pan handle in one hand and pour 3-4 Tbsp batter, swirling/tilting pan immediately to spread batter in a thin, even layer.
6. Let cook until top looks dry, about 20 seconds. Using spatula, lift one edge of crêpe. Grab edge of crêpe with fingers of both hands and flip it. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter.
7. Divide filling into equal portions to fill each crêpe. Lay a crêpe flat on work surface, spoon filling into the center. Roll up like a flauta/mini-burrito, or fold in half and then in half again so it’s a quarter-sized pocket holding the filling. Repeat until all are filled.
8. Crêpes can be made ahead and stored, unfilled/in the fridge, up to 3 days.