Directions

1. Melt 3 tablespoons butter, and let cool slightly.

2. Whisk together milk, 3 eggs, melted butter, sugar, 1/4 teaspoon salt and flours until smooth. Cover and chill for at least 3 hours, but as long as overnight. Remove batter from refrigerator about 1 hour before cooking crepes.

3. While crepe batter comes up to temperature, heat remaining 2 tablespoons butter in large skillet over medium heat. Add shallot and cook, stirring, until translucent, about 5 minutes.

4. Increase heat to medium-high and add rehydrated mushrooms. Cook, stirring often, until mushrooms are slightly browned, about 8 minutes. Remove from heat, and stir in truffle peelings. Season mixture to taste with salt and black pepper. Set aside.

5. Heat an 8-inch to 9-inch nonstick skillet over medium-high heat. Once hot, add small knob of butter and wipe around pan with paper towel. Lift pan and pour about 1/4 cup batter into center. Quickly tilt pan and swirl to coat bottom of pan in batter. Cook crepe for about 30 seconds to 1 minute, until it releases easily from pan. Flip and cook other side for 30 seconds. Transfer to plate, and repeat until all batter is used up.

6. To assemble crepes, reheat crepe pan over medium heat, and wipe small knob of butter around bottom of pan. Add cooked crepe and heat for 10 seconds, then flip over. Sprinkle about 1/4 cup shredded gruyere in center of crepe, leaving wide border, and top with about 1 ounce cooked mushroom mixture, spreading evenly on top of cheese. Crack egg on top of mushroom mixture, cover pan and cook until egg white sets and cheese has melted. Fold up edges of crepe to make square shape with egg yolk framed in center.

7. If making all 12 crepes at once, simply assemble on baking sheets, leaving eggs raw, and place in 350°F oven until egg whites set, about 10 minutes.

8. Finish with finely chopped fresh parsley, and serve hot.