Savory Crepes with Shrimp, Mushrooms & Goat Cheese

INGREDIENTS

For the crepes:

3/4 cup

gluten-free flour blend

1/2 tsp

salt

eggs

1 1/4 cups

almond or coconut milk

1 tsp

lemon zest

1/2 tsp

dried thyme

1 tbsp

milled flax (optional)

butter or coconut oil, for cooking

For the filling:

medium red onions, peeled, halved, and sliced thinly

4 tbsp

butter, divided

1/2 lb

sliced mushrooms

1/2 tsp

dried thyme

4 cloves

garlic

medium shrimp

juice from 1 lemon (3-4 Tablespoons)

8 oz

fresh baby spinach

1 cup

goat cheese crumbles (3-4 ounces)