4large Portabella mushrooms, cut into thick slices
1clove garlic, smashed
Salt and pepper, to taste
For the eggs:
¼cup parmesan cheese, grated
Neutral oil, for cooking
Salt and pepper to taste
For the crêpe batter:
In a blender combine all the ingredients except for the chives. Blend until smooth. Remove from the blender and stir in the chives. Set aside to rest in the fridge for 20 minutes.
Heat a large nonstick pan over medium heat and add a drizzle of neutral oil.Wipe it around the pan with paper towel. Using a cup measure for ease- pour in ¼ cup of batter and immediately swirl the pan to spread the batter out evenly. Cook the crêpe until small bubbles appear on the surface, then flip carefully with both hands. Cook the other side until golden brown. Place crêpes on a large plate covered with a clean dish cloth. Repeat the process until all the batter has been used.
For the mushrooms:
In a pan over medium-high heat, add the olive oil and butter. Add the sliced mushrooms and garlic and sauté until golden brown. Season to taste. Discard the clove of garlic.
For the eggs:
In a nonstick pan over medium heat fry the eggs in butter sunny side up or to your liking.
To assemble the crêpes:
On a plate place the crepe prettiest side down. Sprinkle the base with parmesan cheese. Place one egg in the center of the crêpe and spoon over some mushrooms. Fold each edge of the crêpe over to form a square with the egg still mostly visible in the middle. Slide into a frying pan to crisp up the bottom and melt the cheese.
Serve fresh out the pan with a lightly dressed rocket salad. If you are a novice - double the recipe for the crépes to be safe. The crêpes keep well and the extras can be wrapped in cling film and stored in the fridge for2-3 days. Reheat in a nonstick pan to serve.