Mushroom Crespelle

Name: Mushroom Crespelle
Ingredients: 2 large eggs; 1 cup (250 milliliters) milk; 1 cup (130 grams) all-purpose flour; 1/2 teaspoon kosher salt; 1 tablespoon unsalted butter, melted; Unsalted butter or oil, for cooking; 8.8 to 10.6 ounces (250 to 300 grams) sliced mushrooms; Kosher salt and freshly ground black pepper; 1/2 cup plus 1 tablespoon (127 grams) unsalted butter; 3 garlic cloves, minced; 1 1/2 cups (375 grams) ricotta; 1/2 cup (40 grams) finely grated Parmigiano-Reggiano, plus more for serving; 1 large egg yolk; Pinch freshly grated nutmeg, plus more as needed; 1 lemon, halved; 2 tablespoons thinly sliced sage; 1/2 cup (125 milliliters) loosely packed basil