Mushroom Crepes with Huevos Rancheros | Rosemary Farm

Ingredients

• 4 oz. whole shiitake mushrooms
• 1/2 cup water
• 1 cup flour
• 2 Large Rosemary Farm Eggs
• 1/2 cup milk
• 2 Tbsp butter, melted
• Salt and pepper, to taste
• Cooking oil
• 8 Large Rosemary Farm Eggs
• 2 Tbsp canola oil
• 4 oz shiitake mushrooms, diced
• 4 small tomatoes, diced
• 2 medium jalapeños, finely chopped
• 3 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 tsp hot sauce
• 2 tsp ground cumin
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 cup cilantro
• 4 oz pepper jack cheese, shredded