Wild Mushroom Crêpes with Sunny Eggs

Make the filling:Preheat oven to 400°F. In a large cast-iron skillet, melt 2 tablespoons butter over moderately high heat. Add mushrooms, thyme, and garlic. Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. Stir in parsley and season with salt and pepper.

Make the sauce:In a medium saucepan, melt 1 tablespoon butter over moderate heat. Whisk in all-purpose flour until combined. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt. Keep warm.

Make the crêpes:在一个中等大小的碗中，搅拌了4个鸡蛋，牛奶，面包粉，融化的黄油和犹太盐，直到光滑。用中等热量加热10英寸的不粘锅或薄饼锅；用融化的黄油刷。加入四分之一的面糊，旋转以均匀地涂上锅。煮至底部浅褐色，约2分钟。使用刮铲，翻转crêpe；将热量降低至中度低。安排»one-fourth of the remaining mushroom filling in a ring on crêpe, and immediately crack 1 egg in center of ring, puncturing egg white so it spreads around crêpe. Cook until egg white is set and yolk is still runny, about 3 minutes. Transfer to a plate and top with a few mesclun leaves. Drizzle with some mushroom sauce, and garnish with thyme, salt, and pepper. Repeat procedure to make 3 more crepes. Serve immediately.