Mushroom Crepes with Mushroom Hay

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Mushroom Crepes:

3 cups whole milk

1 cup all-purpose flour 

1/3 cup dehydrated mushroom powder 

5 large eggs 

Kosher salt

Nonstick vegetable cooking spray, for the pan 

Mushroom Filling:

2 tablespoons unsalted butter

1 pound assorted mushrooms, stems removed, cut into 1/2-inch pieces 

2 shallots, chopped 

2 cloves garlic, minced 

2 sprigs thyme, leaves picked 

Kosher salt and freshly ground black pepper 

2 tablespoons sherry vinegar 

3/4 cup creme fraiche 

1/2 bunch Italian parsley, chopped 

Mushroom Hay:

1 bunch enoki mushrooms

2 cups canola oil

Kosher salt

Mustard Sauce:

4 tablespoons Dijon mustard

1 teaspoon soy sauce 

1 bunch chervil leaves, for garnish