Put the flour in a large enough bowl and make a well in the center. Stir the dry yeast, honey and half of the water, pour it in, adding a little flour from the edge, until you get a thick dough. Sprinkle a little flour on top, let rise at room temperature with lid closed until cracks appear.
Add remaining water and ingredients, mix, then combine by hand to form a smooth dough. Let rise at room temperature until doubled in volume.
For the topping, sauté spring onion in oil until translucent. Add mushrooms, roast lightly at higher temperature until all liquid has evaporated, season and let cool. Mix eggs with crème fraîche.
Form round patties from the dough, place on a baking sheet lined with baking paper, prick. Spread the egg cream evenly on top, leaving a 1 cm border. Sprinkle with mushrooms and bake in the middle of a 220 °C preheated oven for 20-30 minutes. Bring to the table hot.
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