Oat Crêpes with Miso Mushrooms and Soft Eggs

Steps

1. Blend the oats in a blender until they become a fine flour.
2. Add the skim milk, 2 of the eggs and the salt to the blender and blend until smooth. Let the batter rest 20 minutes while you make the filling.
3. Whisk the miso paste with the water in a small cup until smooth to make the miso glaze; set aside.
4. Melt one third of the butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 5 minutes more until browned.
5. Add the garlic and thyme to the mushrooms and cook 1 minute. Add the kale and cook 2 minutes until wilted. Stir in the miso glaze until it coats the vegetables, then move the filling to a bowl and wipe out the skillet.
6. Beat the remaining 6 eggs with the black pepper. Melt another third of the butter in the skillet over medium-low heat, add the beaten eggs and stir gently until softly set and cooked to 160°F (71°C). Fold in the mushroom filling and half of the green onion, then move to the bowl and keep warm.
7. Wipe the skillet and set over medium heat. Lightly grease it with a little of the last third of the butter, pour in about 1/4 cup batter and swirl into a thin round. Cook 1 to 2 minutes until the edges lift, flip and cook 30 seconds. Repeat with the rest of the batter, greasing with the rest of that butter, to make about 8 crêpes.
8. Spoon the egg and mushroom filling down the center of each crêpe, fold over, and sprinkle with the remaining half of the green onion. Serve 2 crêpes per person.