Crepe Batter:

• 2 large eggs
• 1 1/4 cups whole milk
• 1 cup flour or use King Arthur Measure for Measure Flour to make these gluten-free
• 1 tablespoon + 2 teaspoons Rocky Mountain Olive Oil Picholine Robust Extra Virgin Olive Oil
• Pinch kosher salt
• 1 tablespoon minced fresh herbs, such as parsley and/or basil

Crepe Directions:

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 Picholine 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 Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil
• 2 large shallots, about 1/4 cup minced
• 4 cups packed fresh spinach leaves
• sea salt and freshly ground black pepper

Crepe Filling Directions:

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. 

Fried Eggs:

• 1 tablespoon Rocky Mountain Olive Oil Picholine Robust 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
• 4 eggs cooked sunny side up, poached, or however you like them
• 8 pieces of thinly sliced ham
• additional salt and pepper to taste
• 1 tablespoon Rocky Mountain Olive Oil Picholine Robust Extra Virgin Olive Oil

Wipe clean the 10" non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a 2 slices of ham, a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach to each crepe.Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately.

Makes 4