Spinach Ricotta Crêpes with Sunny Eggs

Steps

1. Make the batter first: whisk the all-purpose flour, whole wheat flour and half the salt in a bowl. Crack in 2 of the eggs (keep the other 4 whole for later), then whisk in the milk, water and half the melted butter until smooth. Rest the batter 30 minutes at room temperature so the whole wheat flour softens.
2. While the batter rests, make the filling: heat half the olive oil in a large nonstick skillet over medium heat, add the garlic and cook 30 seconds until fragrant. Add the spinach and cook, stirring, 2–3 minutes until wilted. Tip into a sieve and press out the liquid.
3. Chop the spinach and stir it in a bowl with the ricotta, parmesan, nutmeg, half the black pepper and a quarter of the salt. Set aside.
4. Wipe the skillet and set it over medium heat. Brush it lightly with some of the remaining melted butter, pour in about 1/4 cup batter and swirl to coat the pan thinly. Cook about 1 minute until the edges lift and the underside is speckled golden, flip and cook 30 seconds more. Repeat to make 8 crêpes, brushing the pan with the rest of the melted butter as needed and stacking the crêpes on a plate.
5. Spread the spinach-ricotta filling over one half of each crêpe, fold in half, then in half again into triangles. Warm them in the skillet over medium-low heat 1–2 minutes per side until the filling is hot, then place 2 on each plate.
6. Heat the remaining olive oil in the skillet over medium-high heat, add the cherry tomatoes and cook 2–3 minutes until blistered. Spoon them beside the crêpes.
7. Lower the heat to medium, crack in the 4 reserved eggs, season with the remaining quarter of the salt and the remaining black pepper, cover and cook 3–4 minutes until the whites are set; for a fully cooked egg, cook until it reaches 160°F (71°C). Slide one egg onto each serving, scatter with the basil and serve.