Bistro Salad Crepes

Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.

Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.

Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. As you prepare your filling, cover crepes with a clean kitchen towel or keep warm in a 200 degrees F oven.

Combine yogurt, mayonnaise, 2 tablespoons lemon juice, water, tarragon and 1/8 teaspoon each salt and pepper in a small bowl. Toss greens in a large bowl with oil, the remaining 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper.

To assemble, place a crepe on a clean cutting board. Spread 2 tablespoons of the yogurt dressing in the center, leaving a 1- to 2-inch border. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Top with about 1 cup of the salad and place a poached egg on top. Garnish with tarragon, if desired.