Prepare the almond ricotta if making from scratch. Set aside.
Make the crepe batter: Add all crepe ingredients to a blender and blend until smooth and pourable. The texture should be similar to classic crepe batter.
Cook the crepes: Heat a non-stick skillet lightly greased with olive oil. Pour a small amount of batter into the pan, swirling to form a thin crepe. Cook until bubbles appear and edges begin to dry, then flip and cook briefly on the other side. Repeat with remaining batter.
Prepare the mushroom-spinach filling: Heat a skillet with a small amount of olive oil. Add the onion and cook until softened. Add the mushrooms and cook until lightly browned, stirring gently to keep them juicy.
Season and finish the filling: Season with salt, pepper, and cumin. Add the spinach and stir just until wilted. Remove from heat.
Assemble and serve: Spread almond ricotta over each crepe, add the mushroom-spinach filling, and fold in half. Serve with sprouts, fresh salad greens, and pesto if desired.