Olive Oil Crepes With Leeks and Eggs

• milk↗1⁄2 cup
• egg↗1
• olive oil↗2 teaspoons
• salt, to taste↗
• all-purpose flour↗1⁄3 cup
• butter↗1 tablespoon
• medium leek, washed well and sliced into thin half moons↗1
• garlic clove, minced↗1
• freshly ground black pepper
• 2 ounces emmenthaler cheese (about 1/2 cup) or 2 ounces italian fontina, shredded (about 1/2 cup)↗2 ounces
• eggs↗2 -4

Step-by-step instructions

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.).