First make the crepes: sift the seasoned flour into a bowl. Make a well in the centre and add the milk, egg and oil. Gradually incorporate until smooth. Stir in the poppy seeds. Heat a crepe pan, then pour in a thin film of oil. When that is hot, pour a thin circle of crepe mixture into the centre of the pan and swirl and swirl so that the mixture spreads over the entire surface.
Cook briefly until the underside is golden when you lift up a corner. Flip over and cook until the second side is golden when you lift up the corner. Slide onto a plate and keep warm.
Prepare the mushroom mixture: clean and remove the stalks from the mushrooms and then slice. Heat a little olive oil in a pan and sweat the shallots and garlic gently until softened. The turn up the heat and add the mushrooms with half the herbs. Saute briefly and season.
Drain in a colander. Put the drained mushrooms in a bowl with the remaining herbs and mix well. Keep warm.
Pile some mushroom mix on to each pancake and roll or fold up as you wish.