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  • 12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
  • 3 tablespoons extra virgin olive oil
  • 1 1⁄4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
  • 1⁄4 cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh thyme leave
  • 1 garlic clove, finely chopped
  • salt & pepper, to taste
  • 1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
  • 5 ounces goat cheese, crumbled
  • 2 cups mozzarella cheese, shredded
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