Oat Crêpes with Roasted Tomato, Egg and Gruyère-Style Melt

Steps

1. Grind the oats in a blender to a fine flour.
2. Add the milk, 2 of the eggs, half the melted butter and half the salt to the blender and blend until smooth; rest the batter 15 minutes.
3. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat, add the cherry tomatoes cut side down and cook 4 minutes until blistered.
4. Add the garlic and thyme to the tomatoes, cook 1 minute, season with the remaining salt and the black pepper, then move the tomatoes to a bowl and wipe out the skillet.
5. Heat the skillet over medium heat and brush with a little of the remaining melted butter. Pour in about 1/4 cup batter, swirl thin, cook 1–2 minutes until the edges lift, flip and cook 30 seconds more. Repeat to make 8 crêpes, using the rest of the butter as needed, and stack them on a plate.
6. Crack the 4 remaining eggs into the skillet over medium-low heat, cover and cook until the whites are set and the eggs reach 160°F (71°C), about 4 minutes.
7. Return one crêpe at a time to the skillet, sprinkle with an eighth of the mozzarella, and warm until the cheese melts, about 1 minute.
8. Top each crêpe with an eighth of the tomatoes and half a cooked egg (cut each egg in half), fold into quarters, and serve 2 per plate sprinkled with the parsley.