Add spinach and herbs to a blender and purée until the mixture is liquified. Add the eggs, milk, butter, salt and pepper to the blender and pulse until smooth. Let the batter rest for at least at least 30 minutes, preferably for 1-2 hours.While the batter is resting, slice the mushrooms, quarter and slice the zucchini, and set the peas out to thaw, if frozen.
Heat 1 tablespoon olive oil in a skillet until it begins to shimmer. Add the mushrooms along with a pinch of salt, sautée until they are browned, around 5-7 minutes.
Add the zucchini and peas to the skillet and sautée lightly, until they are warmed through, taking care not to brown them. Season with salt, pepper, and lemon juice. Set aside.
Heat a non-stick skillet over medium heat and add butter. Once the pan is hot pour 1/4 cup of batter into the pan. Swirl the pan around to form the batter into a thin, even circle. Cook until the edges appear done and bubbles form in the center. Gently flip and cook the other side for an additional 10-15 seconds. Place the crepe on a tray, and continue with the remaining batter. The recipe yields 10-12 crepes.
Arrange 2 -3 crepes on a plate and fill with vegetables. Layer in a generous dollop of crème fraîche, then top with lemon zest, mint, and parsley. Serve immediately.