Preheat the oven to 250 degrees and spray a small cookie sheet with cooking spray. Set side.

In a large bowl combine the flour, cornmeal, baking powder, salt, and pepper.

In a medium bowl whisk together the egg and milk.

Add the milk mixture to the flour mixture and whisk until smooth.

Spray a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet. Pick it up and swirl it to make a thin layer in the pan. Heat for 2-3 minutes on one side, flip, and cook for another 2 minutes. Remove from pan and put on the prepared cookie sheet and keep warm in the oven.

Repeat with remaining batter making 3 to 4 more crepes.

Meanwhile, heat 1 tablespoon of butter in another skillet over medium heat. Crack two eggs into the pan, careful not to break the yolk. Sprinkle with salt and pepper. Cook for 2 to 4 minutes or until the egg white has set. Place a lid over top of the eggs for 30-60 seconds or until the egg yolk is still runny but is warm. Remove from the pan and repeat with remaining 2 eggs.

To finish the dish, place one crepe on each of 4 plates. Spread a thin layer of salsa over each crepe (you can heat the salsa if desired). Top each crepe with an egg.

Sprinkle a bit of the cheese over top of each crepe, place a few slices of avocado on one side of each crepe, spread a few jalapenos over the top, drip a bit of salsa over top, and then finish it off with a bit of cilantro.

To eat, cut through the egg and let the yolk run onto the crepe. Serve with sour cream if desired. Enjoy!