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    You are in: Home / Recipes / Olive Oil Crepes With Leeks and Eggs Recipe
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    Olive Oil Crepes With Leeks and Eggs

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    DrGaellon's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Preheat the broiler and set a rack at the highest level. Heat a 9 to 12-inch cast iron pan over medium-high heat.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Repeat last 3 steps for the second serving. (Repeat step 4 to use up the remaining batter.).

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    Nutritional Facts for Olive Oil Crepes With Leeks and Eggs

    Serving Size: 1 (244 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 463.1
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 13.4 g
    Cholesterol 372.4 mg
    Sodium 281.4 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 1.3 g
    Sugars 2.4 g
    Protein 22.9 g

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