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Olive Oil Crepes With Leeks and Eggs

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“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.”

Ingredients Nutrition


  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. 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. 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. 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. 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. 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. Repeat last 3 steps for the second serving. (Repeat step 4 to use up the remaining batter.).

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