10ouncesChanterelle mushroomstorn into bite-size pieces
1teaspoonfinely chopped thymeplus more for garnish
1garlic clovethinly sliced
1tablespoonfinely chopped parsley
Kosher salt and freshly cracked black pepper
4eggsfried
1cupshredded gruyere
For the Sauce
1tablespoonunsalted butter
1tablespoonall-purpose flour
1cupheavy creamdivided
¼teaspoonfreshly grated nutmeg
Kosher salt
For the Crepes
4large eggs
1cupwhole milk
1cupflour
1tablespoonunsalted buttermelted, plus more for brushing
1teaspoonkosher salt
Market greensfor topping
Instructions
For the Filling
In a large cast-iron skillet, melt the butter over moderately high heat. Add mushrooms, thyme, and garlic and saute about 15 minutes, until caramelized. Stir in parsley and season with salt and pepper.
For the Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour until combined. Gradually whisk in the cream and simmer until thickened, about 2-3 minutes. Add in the nutmeg and mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Keep warm.
For the Crepes
In a medium bowl, whisk 4 eggs, milk, flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet over medium heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe; reduce heat to moderately low. Arrange one-fourth of the cheese and the mushroom mixture on crêpe, and cook for another minute or two. Transfer to a plate and top with a fried egg and a few baby market greens leaves. Garnish with thyme, salt, and pepper. Repeat as needed.
Notes
You can always change out your fillings, such as caramelized onions or a new cheese. The sky's the limit!