1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together milk, eggs, salt, and baking powder until fully combined. Gradually add flour, mixing until the batter is smooth and lump-free.

3. Heat a nonstick skillet over medium heat. Lightly grease if needed. Pour in about ¼ cup of batter, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges begin to lift and the surface is set. Flip and cook for another minute. Transfer to a plate. Repeat with remaining batter to make 6–8 crepes.

4. While crepes cook, sauté chanterelles in a separate pan over medium heat until they release moisture and turn golden, about 4–5 minutes. Add spinach and wilt for 1 minute. Remove from heat and let cool slightly.

5. In a bowl, combine sautéed mushrooms and spinach, grated cheese, and diced ham.

6. Lay each crepe flat. Spoon a portion of filling onto one half, spreading evenly. Fold the other half over to enclose the filling, creating a half-moon shape.

7. Place filled crepes seam side down on the prepared baking sheet. Brush tops lightly with milk or beaten egg for a deeper golden finish, if desired.

8. Bake for 15–20 minutes, until crisp and lightly browned on the outside.

9. Serve warm, garnished with extra cheese and freshly chopped parsley if available.