Ingredients:

The Crepes

• 3 eggs 1 ½ cup milk
• 3 tablespoons melted butter
• 2 teaspoons kosher salt
• 1 cup flour
• ¼ cup finely chopped scallions

The Topping

• 2 tablespoons olive oil
• 1 leek, chopped
• 1 garlic clove, thinly sliced
• 1 pound mixed wild mushrooms, coarsely chopped
• Sale
• ¼ cup cream
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives and more for garnish
• Finely grated cheese

The Filling

• 2 tablespoons butter
• 6 large eggs, lightly beaten
• ¼ cup cream
• Handful of spring greens, roughly chopped
• Salt and pepper

Instructions:

1. For the crepes, blend eggs, milk, butter, salt and flour in a blender.  Pour into a large measuring cup and stir in scallions.  Cover and refrigerate for at least 1 hour or up to a day.
2. For the topping, heat oil in a large sauté pan over medium.  Add leek, and cook stirring until lightly browned, about 7 minutes.  Add the garlic and cook for a minute, then add the mushrooms.  Season with salt and cook until the mushrooms release liquid and the liquid reduces, about 8 minutes.  Add cream, bring to a simmer and cook until reduced by half.  Remove from the heat, stir in sour cream, tarragon and chives.  Set aside while you make the crepes.
3. Cook the crepes using ¼ cup batter.  They can be made a day in advance and after cooling, layer them between pieces of plastic, cover and refrigerate.
4. Make the eggs a bit runny and add the greens, season with salt and pepper.
5. To assemble, gently rewarm the mushroom topping over low.  Fill the crepes with a spoonful of eggs, and either roll into a cylinder or fold into a square.  Top with mushrooms, sprinkle with chives and grated cheese and add a dollop of sour cream.

Comments: Equally as good without the fresh mushrooms or none at all.