FOR THE CREPES:
Add the ingredients for the crepes and blend until well incorporated. Grease a skillet with oil and on medium heat, add one ladle of the batter. Let it cook for 1 to 2 minutes each side. Set them aside.
FOR THE BÉCHAMEL:
In a saucepan, melt the butter, then add the flour and stir well for about 2 minutes. Add the soy milk little by little, always stirring. Add the salt, pepper, and nutmeg set aside.
FOR THE FILLING:
In the same skillet, you used to make the crepes, add the oil, when heated, add the shallots and leeks and stir for 3 minutes.
Add the mushrooms, let them cook for about 6 minutes. Add the wine, stir and let it evaporate, then add the salt, pepper, and thyme.
Place the crepes on a baking tray or a gratin dish, add the filling, the cheese and béchamel sauce, roll to close, seam down. Repeat until you’ve made all the crepes.
Add the remainder béchamel sauce on top of the crepes, add more cheese and chopped parsley and bake it in the oven for 10 to 12 minutes at 375F and then under the broiler for 3 minutes or until golden brown.