Whole Wheat Crêpes with Mushrooms, Cheddar and Egg

Steps

1. Make the batter: whisk the all-purpose flour, whole wheat flour and one third of the salt in a bowl. Whisk in 2 of the eggs, then the milk and water until smooth, then half the melted butter. Rest the batter 20 minutes at room temperature.
2. Meanwhile, make the filling: heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook until browned, about 4 minutes more.
3. Add the garlic and thyme to the mushrooms and cook 1 minute. Add the spinach and stir until wilted. Season with the black pepper and another third of the salt. Transfer to a bowl and wipe out the skillet.
4. Cook the crêpes: heat a 9- to 10-inch nonstick skillet over medium heat and brush lightly with a little of the remaining melted butter, saving about 1 teaspoon for the eggs. Pour in about 1/4 cup batter, swirl to coat thinly, and cook 1 to 1 1/2 minutes until the edge lifts, then flip and cook 30 seconds. Repeat, brushing the pan with butter as needed, to make 8 crêpes; stack them on a plate.
5. Fry the remaining 4 eggs: brush the skillet with the last of the melted butter, crack in the eggs, sprinkle with the last third of the salt, cover and cook until the whites and yolks are set and the eggs reach 160°F (71°C), 3 to 4 minutes. Move to a plate.
6. Fill the crêpes: return 2 crêpes at a time to the skillet over medium-low heat, scatter each with one eighth of the cheddar and one eighth of the mushroom filling, and warm until the cheese melts, about 1 minute. Fold into quarters.
7. Serve 2 crêpes per person topped with a fried egg and a sprinkle of the parsley.