The Charleston Recipe

Make batter

In a blender or medium bowl, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 2 tablespoons melted butter, 1 teaspoon sugar, and 1 teaspoon salt. Blend until completely smooth, about 20–30 seconds. If using a bowl, whisk vigorously until lumps are gone. Let the batter rest 20–30 minutes at room temperature (or refrigerate up to 2 hours).

If batter has thickened after resting, whisk briefly or thin with 1–2 tablespoons milk to reach a very thin, pourable consistency (about heavy cream to whole milk thickness).

Heat an 8–10 inch nonstick skillet or crepe pan over medium heat. Lightly brush with oil or butter and wipe excess with a paper towel. Pour 1/4 cup of batter into the center, quickly tilt and swirl the pan to create a thin, even circle.

Cook until edges lift and underside is pale golden, 45–60 seconds. Flip with a thin spatula and cook 10–20 seconds more. Transfer to a plate and stack; keep warm covered with foil. Repeat to make 6 crepes (you should get 5–8 depending on pan size). Brush pan with more oil/butter as needed.

Cook steak

Pat 8 oz steak dry and season both sides with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering. Add steak and sear 3–4 minutes per side for medium-rare (time varies by thickness). Remove to a cutting board and let rest 5–8 minutes, then thinly slice against the grain.

Sauté mushrooms

In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add 6 oz sliced cremini mushrooms and a pinch of salt. Cook, tossing, until mushrooms release liquid and brown, about 5–7 minutes. Add 1 minced garlic clove and 1 teaspoon fresh thyme, cook 30–45 seconds until fragrant. Season with remaining salt and pepper to taste. Remove from heat and keep warm.

Scramble eggs

In a bowl, whisk 2 large eggs with 1 tablespoon milk or cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until blended. Heat a clean nonstick skillet over low–medium heat and add a teaspoon of butter. Pour in eggs and let them sit 10–15 seconds, then gently push the curds with a spatula, folding slowly. Cook until just set but still moist — remove from heat (carryover will finish cooking).

Combine with Boursin

While eggs are still warm, fold in 2 oz Boursin cheese in small dollops so it melts into the eggs, creating a creamy, herb-flavored scramble. Taste and adjust seasoning. Keep warm.

Warm a crepe briefly in a skillet with a little butter so it’s pliable. Place the crepe on a plate (warm plate if possible).

Arrange about 1/6 of the scrambled Boursin eggs down the center of each crepe. Top with a portion of sliced steak (about 1.25 oz per crepe) and a spoonful of sautéed mushrooms.

Fold the crepe over the filling: fold two sides in, then roll from one end to the other (or fold in half and then in half again) to form a neat parcel. Garnish with chopped chives and a sprinkle of parsley if desired.

Serve immediately while warm. Optionally pass extra Boursin or a light pan sauce (wine reduced with a knob of butter) on the side.