Heat skillet over high heat. Once hot, add garlic, onion, salt and pepper. Cook 4 minutes or until translucent.

Add mushrooms and remaining spices. Stir 4 minutes or until mushrooms have softened.

Stir in spinach, cover and simmer for 3 minutes until spinach has wilted.

Turn off heat and stir in cream cheese until well combined. Set aside.

Prepare crepes according to package instructions. (Note: Instead of 2/3 cup milk, use 1-2/3 cups instead to achieve crepe texture). Whisk until smooth.

Heat frying pan over high heat. Once hot, add melted vegan butter.

Pour 1/4 cup batter into pan and roll pan from side to side to cover bottom evenly with thin layer. Cook a couple minutes, until bubbles appear. Flip and continue cooking another minute. Repeat until all batter is used.

Set crepes aside and let them cool before adding mushroom filling.

Spread mushroom filling on 1/4 corner of each crepe. Fold each crepe over to create a triangle stack. Sprinkle parsley over top.