In a blender, combine flour, 2 eggs, milk, melted butter, and salt. Blend on high speed for 30 seconds until completely smooth with no lumps. Transfer to a bowl, cover, and refrigerate for 15-30 minutes to rest.

Heat an 8-inch nonstick skillet over medium heat. Lightly butter the pan using a paper towel. Pour 1/4 cup batter into the center and immediately swirl the pan to spread the batter into a thin, even circle.

Cook for 1-2 minutes until the edges curl away from the pan and the bottom is lightly golden. Flip carefully with a spatula and cook the other side for 30-45 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between layers.

In a small bowl, mash the avocados with lemon juice and a pinch of salt until smooth and spreadable. Set aside.

In the same skillet over medium heat, fry the 4 remaining eggs to your preference — sunny-side up works beautifully for a runny yolk that creates a sauce when cut into.

To assemble, spread 2-3 tablespoons of mashed avocado down the center of each crepe. Top with a fried egg, sprinkle with everything bagel seasoning, and add a handful of fresh arugula.

Fold the sides of the crepe over the filling, leaving the center open to showcase the egg. Garnish with red pepper flakes if desired and serve immediately while warm.