In a medium bowl, whisk flour, 3 eggs, oil, milk, water, and salt thoroughly. Coat a non-stick skillet with oil. Add 14 c of batter to skillet, tilt in a circular motion to coat the bottom. Cook crepe until golden, about 45 seconds. Carefully flip the crepe, cook for another 30 seconds. Repeat with remaining batter. Save crepes on a plate, separating each with the parchment paper. In a saucepot, reduce Normandy cider, sugar, and cider vinegar by half; lower heat to a slight simmer. Whisk in mascarpone and butter until smooth. Add cider mixture and salt to taste. Reserve warm.
To serve, warm each crepe in a non-stick skillet. In another no-stick skillet brushed with oil, fry remaining eggs to sunny side. In a separate skillet over medium heat, warm the mushrooms in a bit of oil for about 4 mins, turning halfway through. Add crab pieces, warm for an additional min, lowering heat slightly. Plate each crepe with an egg in the center, arranging the mushrooms and crab in and around the yolk and white of the egg. Fold in each end of the crepe to make a square-shaped "packet." Drizzle with the cider beurre blanc, garnish with the chopped chives and apple matchsticks. Eat.
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|Serving Size: 1 Serving (1542g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1222 (25%)|
|Amt Per Serving||% DV|
|Total Fat 135.8g||181 %|
|Saturated Fat 46.7g||234 %|
|Monounsaturated Fat 50.2g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 897.9mg||276 %|
|Sodium 1550.1mg||53 %|
|Potassium 6933.6mg||182 %|
|Total Carbohydrate 800.2g||235 %|
|Dietary Fiber 112.5g||450 %|
|Sugars, other 687.7g|
|Protein 170.6g||244 %|
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Calories per serving: 4801
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