Mushroom Crêpes with Poached Eggs

A simple yet stunningly elegant dish you can serve up anytime of the day!

For the Crêpes:
2 large eggs
3/4 cups milk
2 tablespoons melted butter plus more for cooking
2/3 cups all purpose flour
1/4 teaspoon salt

For the Filling:
1 tablespoon oil
1 shallot, finely chopped
10.5oz mushrooms, sliced
1.5oz white cooking wine
Bunch of flat leaf parsley, chopped
Squeeze of lemon juice
Salt and pepper to taste

For the Poached Eggs:
2 tablespoons vinegar
4 large eggs

View the full recipe at Savory Nothings →