Olive Oil Crepes With Leeks And Eggs Food

OLIVE OIL CREPES WITH LEEKS AND EGGS

Steps:

• 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.).

EGGLESS CREPES

Steps:

• In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
• Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS

Steps:

• Make the batter:
• Whisk eggs, sugar, and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour, then buckwheat flour. Blend batter with 4 Tbsp. butter just to incorporate. Strain through a fine-mesh sieve into a medium bowl. Cover and chill batter at least 12 hours to allow flour to hydrate.
• Let batter sit at room temperature 1 hour before cooking.
• Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10" nonstick skillet over medium. Brush skillet lightly with remaining 1 Tbsp. butter. Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crêpe begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crêpe with 1/4 cup batter. (Recipe yields enough batter for 8 crêpes; reserve extra for coming days.)
• Assemble the crêpes:
• Preheat oven to 450°F. Heat oil in a medium skillet over medium-high. Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes. Add cream, lemon zest, lemon juice, and cayenne; season with salt. Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6-8 minutes.
• Place 2 crêpes on a parchment-lined baking sheet. Evenly spread 1/4 cup warm leek mixture over each crêpe, leaving a 2" border around edges. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6-8 minutes. Remove from oven and fold edges of crêpes up and in toward centers. Top with dill and black pepper.
• Do Ahead
• Batter can be made 2 days ahead. Keep chilled.