Instructions: First prepare the potato crepe mix: boil the potatoes until soft drain and leave to cool.

Mash the cooled potatoes until smooth and beat in the sifted flour.

Slowly add the milk and eggs then season.

Beat until smooth.

If the mixture turns lumpy pass through a sieve. Next brush the mushrooms to remove any dirt trim off any woody steins and slice any larger mushrooms in half (large caps can be cut into slices).

Toss with the garlic parsley seasoning and about 2 tbsp olive oil.

Poach the small eggs in simmering water and white wine vinegar for about 2 minutes (about 1 minute if using pheasants eggs) then plunge into cold water and leave submerged.

Alternatively fry the eggs in a large pan (just before serving) instead.

When ready to eat heat a small amount of the butter and a dash of oil until hot in a heavy frying pan and pour in enough of the potato batter to make a crepe of whatever size you want.

Fry for about 1 minute lift the edge and check for brownness then flip over and cook for a further 1 to 2 minutes.

Keep warm (in the oven) while you prepare the rest.

As you are frying the last couple of crepes melt the remaining butter in a wide frying pan and fry the prepared mushroom mixture on a high heat until golden for about 3 minutes.

At the same time reheat the poached eggs in simmering water for about 30 seconds then drain.

Pile the fried mushrooms onto the crepes top with an egg and dress each with a good dousing of truffle oil before serving.

Use am selection of mushrooms that is available or arm yourself with a good fungus book and head for the fields. If you dont want to make the crepes you could serve the mushrooms and poached eggs on salmon fish cakes or with potato cakes made from potato mashed with truffle oil.

Makes 8 small crepes or 6 large

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