Olive Oil Crepes With Leeks and Eggs

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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