For the crepe batter, whisk together the eggs, milk and melted butter in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter.

Cook the crepes in a hot frying pan greased with some melted butter. To get a stunning lacey effect, ensure your pan is very hot when ladling in the batter. Place the cooked crepes on a plate covered with a tea towel to keep them soft.

For the mushroom filling, melt a knob of butter with some Olive Oil in a large frying pan. Add the mushrooms, season and saute until softened and golden. Add the garlic, chilli flakes and thyme leaves and saute until fragrant, then deglaze the pan with a splash of balsamic vinegar. Cook until reduced, then remove from heat. Add the spinach, stir through until wilted and set the mixture aside until needed.

Preheat your oven to 180° and line a large oven tray with baking paper.

Place a crepe on the prepared tray – you’ll be assembling them directly on the tray so make sure to leave enough space for all of them. Sprinkle a thin layer of cheese around the middle of the crepe and place a few spoonfuls of the mushroom mixture on top, making a small hollow in the centre to catch the egg yolk. Crack the egg in the center, then fold the sides of the crepes inwards to close everything in. Repeat for the number of serves you need.

Bake in the oven for 12-15 minutes or until the egg is cooked to your liking. Season with salt, pepper, extra chilli flakes and fresh thyme leaves to serve.

Tip: Add chopped chives or parsley to crepe batter for another layer of flavour, or add feta or a scrunch of parma ham to your crepes before folding them up. These are also delicious served with sliced avo or oven-roasted tomatoes. 

Feel free to halve the crepe batter recipe if you’re serving fewer people. Or store any leftover batter in the fridge to cook up some sweet dessert crepes later.