Olive Oil Crepes With Leeks And Eggs - cooking recipe

Ingredients

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

Preparation

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.).