In a bowl, whisk flour, eggs, milk, and a pinch of salt to make a smooth batter.

Heat a lightly oiled pan over medium heat and pour a thin layer of batter to form a crepe.

Cook for 1 to 2 minutes per side and repeat with remaining batter.

In another pan, heat olive oil and sauté mushrooms and garlic until tender.

Season mushrooms with salt and black pepper.

Spoon mushroom filling onto each crepe and sprinkle with cheese.

Fold crepes and warm briefly in the pan until cheese melts.

Sprinkle parsley over the top before serving.