Crêpes with Tomato Sauce, Spinach and Melty Cheddar

Steps

1. Make the batter first: whisk the flour and salt in a bowl, then whisk in 2 of the eggs, the milk and the water until smooth. Whisk in half of the melted butter. Let the batter rest 30 minutes at room temperature while you make the filling.
2. For the filling, heat the olive oil in a large skillet over medium heat. Add the onion and cook 6 minutes until soft, then add the garlic and cook 1 minute.
3. Stir in the tomato paste and oregano for 1 minute, then add the canned tomatoes and black pepper. Simmer 12–15 minutes until thick and jammy.
4. Stir the spinach into the tomato filling until wilted, then pour the filling into a bowl and wipe out the skillet.
5. Heat a nonstick 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 1–2 minutes until the edges lift, then flip and cook 30 seconds. Repeat to make 8 crêpes, using the rest of the melted butter across the batches, and stack them on a plate.
6. Lay each crêpe flat, spoon tomato-spinach filling over one half, scatter the cheddar over the filling and fold into quarters. Return the folded crêpes to the skillet in batches over medium-low heat, covered, 2 minutes until the cheddar melts.
7. In the same skillet, fry the remaining 4 eggs until the whites are set and the eggs reach 160°F (71°C).
8. Serve 2 crêpes per plate topped with a fried egg and sprinkled with the parsley.