Herb Crepes with Spinach, Gruyere & Olive Oil Fried Egg

2 large eggs1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons UP Extra Virgin Olive Oil
Pinch kosher salt
1 tablespoon minced fresh herbs, such as parsley and/or basil

 

In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous. 

 

Heat a nonstick 10" pan over medium heat 2 teaspoons UP Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling

Crepe Filling
3 teaspoons UP extra-virgin olive oil or infused oil such as Tu

2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
sea salt and freshly ground black pepper

 

For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.

 

1 tablespoon UP Extra Virgin Olive Oil

4 large hen eggs

 

Heat the oil in a nonstick 10" skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside 

 

For Assembly
4 ounces Gruyere cheese or any other type melting cheese, shredded