Sift the flours into a bowl, make a well in the centre and crack in the egg. Using a wooden spoon or balloon whisk gradually mix the flour into the eggs slowly adding the milk at the same time. Mix to make a smooth batter then beat in 50ml water. Cover and leave to stand for at least 30 mins or up to 2 hours.
Beat the batter again and if it has thickened on standing add a little more water. Heat a 23-25cm frying pan or pancake pan until hot. Grease it with a little oil and pour in enough batter, while swirling the pan, to thinly coat the base. Cook for 1 min until set and golden underneath, turn the crepe and cook for a further min. Slide the crepe onto a plate and keep warm in a low oven. Repeat with the remaining mixture to make 3 more crepes.
While the crepes are cooking, cook the spinach in a covered pan, without adding any extra water, for 1-2 mins until just wilted. Drain and season with grated nutmeg, salt and freshly ground pepper. Keep warm.
Fry the eggs in a little sunflower oil for about 3 mins until just set.
To serve, place each crepe on a plate and fold in the sides to make a square. Top each one with a spoonful of the spinach, a fried egg and a spoonful of crème fraiche. Sprinkle with chopped chives, to garnish.
Notes
You can freeze the cooked crepes (without the topping). Just interleave them with baking paper and wrap in foil or a freezer bag. Defrost and then reheat in a pan or in the oven.