Large Eggs (2)
Salt (1/4 tsp)
Unbleached All Purpose Flour (1 cup)
Whole Milk (1 1/4 cups)
in a blender until well mixed. Let stand for 1 hour. The mixture should then be the consistency of heavy cream.
Heat a nonstick skillet over medium-high heat. Brush with the
Butter (to taste)
, then pour 1/4 cup of batter into the skillet, swirling the pan to coat the bottom evenly.
Fully cook until golden on one side, then flip and cook 30 seconds more. Remove to a plate and continue with the remaining batter to make a total of 8 crepes.
Olive Oil (2 Tbsp)
in a large skillet over medium-high heat, then add the
Baby Bella Mushrooms (4 cups)
and cook until reduced in size, stirring occasionally, about 5 minutes.
Add in the
Shallots (2 Tbsp)
Garlic (1/2 Tbsp)
Fresh Thyme Leaves (1/2 Tbsp)
Rosemary Leaves (1 tsp)
Unsalted Butter (1 1/2 Tbsp)
Stir to combine, about 30 seconds. Season with
Salt (to taste)
Ground Black Pepper (to taste)
, and add the juice of the
Fresh Baby Spinach (7 cups)
and let it wilt. Stir to mix, then remove from heat.
Preheat oven to 425 degrees F (220 degrees C) and place the rack in the lowest row of the oven.
On a clean work surface, overlay two crepes by 3 inches, then spoon 3 large tablespoons of mushroom mixture in a row in the center of the crepes. Distribute
Crumbled Feta Cheese (1/2 cup)
on top of the filling.
Large Egg (1)
a small bowl, then brush all corners of the crepes with the egg wash.
Gently roll the crepes into a log, then roll the log into a coil shape. Repeat with the remaining crepes and filling.
Place the rolls in a 10-inch cast-iron pan and gently make a divot in the center of each crepe roll with the back of a spoon.
Brush with egg wash and sprinkle generously with the
Parmesan Cheese (2/3 cup)
Carefully crack one
Large Eggs (4)
into each divot.
Bake for 13 to 15 minutes or until the egg whites are opaque but the yolks are still runny. The crepes should be crispy and golden on the outside.
Fresh Chives (to taste)
Sea Salt Flakes (to taste)
and serve immediately.