Savory Crepes

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  Flour, All-Purpose, White(120g)
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  Flour, Whole Wheat, White, Dry(120g)
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  1/8 teaspoon kosher salt
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  Egg, Whole, Large
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  Skim Milk(320g)
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  Unsalted Butter(30g)
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  Ham, Black Forest(255g)
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  Cheese, Gruyere(170g)
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  Egg, Whole, Large
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  Kosher salt
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  Cracked black pepper
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  Chives, Fresh
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  Spinach
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  Mushrooms, White, Sliced
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  Yellow Onion
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  Deli Meat, Turkey Or Chicken, Sliced

Instructions

1. 1Whisk together the all-purpose flour, whole wheat flour, and salt in a large mixing bowl. Create a well in the center, crack in the eggs, and whisk to combine. Slowly pour in the milk while whisking, then add the melted butter, whisking until smooth. Cover and let rest at room temperature for 30 minutes, or refrigerate up to 24 hours.
2. 2Heat an 8-inch nonstick crepe pan or skillet over medium heat for 2–3 minutes until evenly warmed. Add a small amount of butter and let melt until the pan is lightly coated.
3. 3Stir the batter well. Pour 1/3 cup batter into the center of the pan, then immediately lift and tilt the skillet in a circular motion so the batter spreads into a thin, even layer. Cook over medium heat for about 1 minute until the top looks dry and the bottom is very lightly golden. Loosen the edges with a thin spatula, flip carefully, and cook the second side for 15–30 seconds over medium heat until just set and pale golden. Transfer to a plate. Repeat with remaining batter, adding butter to the pan as needed. (Discard the first crepe as it often doesn't set properly.)
4. 4Sauté the sliced mushrooms and diced onion together in a separate skillet over medium-high heat for 4–5 minutes, stirring occasionally, until the mushrooms release moisture and turn golden. Add the fresh spinach and cook for 1–2 minutes over medium-high heat, stirring, until wilted. Season lightly with salt and pepper. Transfer to a plate to cool slightly.
5. 5Preheat the oven to 375°F. Divide the cooked crepes evenly between two sheet pans, laying them flat without overlapping. On each crepe, layer 2 slightly overlapping slices of ham (or deli turkey), a small handful of the mushroom-spinach mixture, and 1 ounce shredded Gruyere cheese in the center.
6. 6Carefully crack one egg into the center of each crepe (or crack into a small bowl first, then pour). Using the back of a fork, gently spread the egg whites outward to help them cook evenly. Fold the four edges of each crepe inward by about 1 inch to create a square, ensuring no crepes overlap on the pans.
7. 7Bake at 375°F for 7–10 minutes, checking at 6 minutes, until the egg whites are set but the yolk remains runny (or cooked to your