Green Onion Crepes With Creamy Eggs & Wild Mushrooms

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The crepes:

3 eggs

1 1/2 cup milk

3 tablespoons melted butter + more for pan

2 teaspoons kosher salt

1 cup flour

1/4 cup finely chopped scallions

The topping:

2 tablespoons olive oil

1 leek, white part only, chopped

1 garlic clove, thinly sliced

1 pound mixed wild mushrooms, coarsely chopped

-- Coarse salt

1/4 cup heavy cream

2 tablespoons sour cream + more for garnish

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chives + more for garnish

-- Finely grated Pecorino cheese, for garnish

The filling:

2 tablespoons butter

6 large eggs, lightly beaten

-- Handful of spring greens, like dandelion or sorrel, roughly chopped

-- Coarse salt and freshly ground pepper

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