Recipe by DrGaellon
A simple supper. There will be enough batter for an extra crepe, in case you mess one up; if all three turn out well, you can top the last one with a squeeze of lemon juice and a sprinkle of confectioner's sugar for a quick dessert. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats. http://www.seriouseats.com/recipes/2011/01/eat-for-eight-bucks-olive-oil-crepes-with-leeks-and-eggs.html
- 1⁄2 cup milk
- 1 egg
- 2 teaspoons olive oil
- salt, to taste
- 1⁄3 cup all-purpose flour
- 1 tablespoon butter
- 1 medium leek, washed well and sliced into thin half moons
- 1 garlic clove, minced
- freshly ground black pepper
- 2 ounces gruyere (about 1/2 cup) or 2 ounces emmenthaler cheese (about 1/2 cup) or 2 ounces italian fontina, shredded (about 1/2 cup)
- 2 -4 eggs
Directions See How It's Made
- Blend milk, 1 egg, olive oil, a pinch of salt, and flour in a mini-chop or a blender (or whisk vigorously in a bowl). Set aside for 10-15 minutes.
- In a small saucepan, heat 2 teaspoons butter over medium heat. When melted, add the leeks and cook, stirring often, about 10 minutes, until the leeks are wilted but not browned. Add the garlic and cook 2 more minutes, until the garlic is translucent. Sprinkle with salt and pepper and set aside.
- Preheat the broiler and set a rack at the highest level. Heat a 9 to 12-inch cast iron pan over medium-high heat.
- Melt 1/2 tsp butter in pan and brush to cover surface. Pour 1/3 cup of crepe batter into pan; tilt to spread it in a thin, even layer. Cook 3 minutes, or until the top of the crepe looks dry and slightly bubbly. Using a small spatula, release the edges of the crepe from the pan and flip the crepe with your fingers.
- Sprinkle half the leeks and half the cheese over the surface of the crepe, leaving a space in the middle for the egg. Crack 1 egg (2 if you're hungry) into the center, and sprinkle with more salt and pepper.
- Place the pan under the broiler for 3-4 minutes, until the whites have set but the yolk is still runny. Slide the crepe onto a plate, folding it in half if you wish.
- Repeat last 3 steps for the second serving. (Repeat step 4 to use up the remaining batter.).