1. In a large bowl, whisk together flour, eggs, 2 grams of salt, and a pinch of black pepper.

2. Gradually add 120 ml of milk, whisking until the batter is completely smooth and free of lumps.

3. Stir in 15 ml (1 tbsp) of vegetable oil to enrich the crepes. Let the batter rest for 15 minutes.

4. Heat a small non-stick pan over medium heat. Lightly grease with a paper towel dipped in vegetable oil.

5. Pour about 60 ml (1/4 cup) of batter into the pan, tilting quickly to spread it evenly into a thin circle.

6. Cook for 1 to 2 minutes, until the edges begin to lift and the surface looks dry. Flip and cook for another minute. Transfer to a plate. Repeat with remaining batter, stacking crepes as you go.

7. In a skillet over medium heat, melt 15 g (1 tbsp) of butter. Add mushrooms and cook for 3 to 4 minutes until they release moisture and turn golden.

8. Add spinach in batches, stirring until fully wilted. Season with salt and pepper. Remove from heat and set aside.

9. For the bechamel, melt remaining 15 g (1 tbsp) butter in a small saucepan over medium heat.

10. Whisk in 15 g (2 tbsp) of flour and cook for 1 minute to remove the raw taste, forming a smooth roux.

11. Gradually pour in 120 ml (1/2 cup) milk, whisking constantly to avoid lumps.

12. Cook for 5 to 7 minutes, until the sauce thickens to a smooth, creamy consistency.

13. Remove from heat and whisk in 120 g (1 cup) of cheddar until fully melted and silky. Season with salt and pepper.

14. To assemble, lay one crepe flat. Spoon a portion of the mushroom-spinach mixture onto one half.

15. Fold the other half over to enclose, creating a semicircle. Repeat with remaining crepes.

16. Top each crepe generously with warm bechamel and finish with a sprinkle of the remaining 120 g (1 cup) grated cheddar.