Preparation

1. Put the milk, butter and eggs into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Run on Low for 20 seconds. Add the flours and salt; cover and run on High until smooth and completely combined, about 30 seconds. Transfer mixture to a mixing bowl; cover and chill at least 4 hours, or overnight.
2. While the crêpe batter is chilling, prepare the filling: Put the oil into a large skillet and place over medium heat. Once the oil shimmers across the pan, add the onion and sauté until softened, about 3 minutes. Add the spinach a handful at a time, salt and pepper, and sauté until bright and wilted, about 9 minutes total. Reserve filling.
3. Poach the eggs: Pour water with 1 tablespoon of white vinegar per every 4 quarts into a large saucepan. Place over high heat and bring to a strong simmer. Carefully add eggs by cracking over the water – use a spatula to separate the eggs. Cook until desired doneness. Transfer with slotted spoon to ice water to stop cooking. Reserve.
4. Prepare the crêpes: Place a non-stick 8-inch skillet over medium heat and preheat for 5 minutes. Once the pan is heated, add the butter. Once melted, wipe the butter around the pan with a paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very quickly, move the batter around so it just coats the bottom. You want the pan to be coated thinly and evenly. After about 1 minute, when the crêpe is set and lightly browned, flip the crêpe using a heatproof spatula and cook for an additional minute. Reserve on a plate.
5. Continue with the remaining batter, stacking the crêpes as you go. When all of the crêpes are prepared, cover plate with foil – to keep crêpes warm, place plate over a skillet containing some water over medium-low heat.
6. To serve crêpes: Bring a small pot of water to a simmer. Reheat poached eggs by placing in simmering water for 30 seconds. Remove with a spoon. Each crêpe should be filled with ¼ cup of the spinach filling and ½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on top of the other. Place the two crêpes on each plate and top with a reheated poached egg. Serve with hollandaise sauce on the side.