Technical Stages :

• Prepare a crepes batter. Cook 12 crepes and keep them warm. Clean and mince the mushrooms. Cook them for 5 minutes over low heat with 15 g butter, until they become slightly golden. Add salt and pepper. Drain carefully the thawed out spinach, and cook them for 5 minutes over low heat with 15 g butter and 1 crushed garlic clove. Combine with the cream. Season with the salt, pepper and gratted nutmeg.Put a crepe at the bottom of a buttered pan the same diameter as the crepes. Sprinkle evenly with ham, shredded cheese, spinach and mushrooms, alternating with layers of crepes.
• Bake in a warm oven at 210°C or 410°F for 10 minutes.
• Unmold and serve immediately.