From a Genius Kitchen recipe. http://www.geniuskitchen.com
About 8 - 12 crepes (mine were about 7" diameter). If you want to make your own as I did there is a recipe here:
3 tablespoons extra virgin olive oil
1 ¼ lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whatever)
¼ cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leave
1 large or 2 small garlic cloves, finely chopped
salt & pepper to taste
10 oz fresh spinach (about one good-sized packet) washed, stemmed & coarsely chopped
5 oz crumbled goat cheese
2 cups shredded mozzarella cheese
Make your crepes (if you are making your own) and keep them warm and covered with a tea towel.
Heat the oil in a large skillet until hot but not smoking.
Add all the mushrooms and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
Stir in the parsley, thyme, garlic, salt & pepper.
Cook for about 1 minute.
Reduce heat to medium and stir in the spinach.
Cover & cook until just wilted, about 2 more minutes.
Uncover and add the goat cheese, stirring until melted.
Spoon mixture down the center of each crepe.
Roll up crepes and arrange side by side in a 13" x 9" baking dish.
Sprinkle mozzarella cheese over the top.
Cover the dish with foil and heat until cheese melts, about 15 minutes.