Crêpes with Thyme Mushrooms and Soft Scrambled Eggs

Steps

1. Make the batter: whisk 2 of the eggs (about 100 g) with the skim milk, then whisk in the all-purpose flour, whole wheat flour, a third of the salt and half of the melted butter until smooth. Rest it 20 minutes at room temperature while you cook the filling.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms in one layer and cook without stirring for 4 minutes, then stir and cook 4 minutes more until browned.
3. Stir the garlic, thyme and another third of the salt into the mushrooms and cook 1 minute. Move them to a bowl and wipe out the skillet.
4. Stir together the Greek yogurt and mustard in a small bowl for the sauce.
5. Heat the skillet over medium heat and brush it lightly with some of the remaining melted butter. Pour in about 1/4 cup batter, swirl to coat thinly, and cook 1 to 2 minutes until the edge lifts; flip and cook 30 seconds. Repeat to make 8 crêpes, brushing the pan with the rest of the melted butter as needed, and stack them on a plate.
6. Beat the remaining eggs with the last third of the salt and the black pepper. Pour into the skillet over medium-low heat and stir gently until softly set and cooked to 160°F (71°C), about 3 minutes.
7. Spread each crêpe with the yogurt-mustard sauce, fill with the scrambled eggs and mushrooms, and fold into quarters. Sprinkle with the parsley and serve 2 crêpes per person.