Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.

Heat a grill pan or grill over medium heat and lightly oil the grates. Brush each half of the peaches with balsamic glaze and then place them flesh side down on the hot grill. Grill for 2-3 minutes or until lightly charred and caramelized. Remove from the grill.

In a bowl toss together the micro greens, spring lettuce mix and cherries. Roughly tear the prosciutto into pieces and add to the salad. Gently toss.

In another small bowl whisk together the olive oil, lemon zest + juice, pinch of crushed red pepper flakes, salt and pepper.

Divide the crepes among 4 plates or a large serving platter. Stuff each crepe with a little of the salad and then top with crumbled gorgonzola. Add the peaches and drizzle the entire salad with the olive oil dressing. Drizzle with honey (don't skip this!). Add the eggs and sprinkle the entire salad with salt and pepper. If desired serve with more balsamic glaze.