Buckwheat Crêpes With Creamy Leeks And Baked Eggs

Serves: 3

Jadyn Kohler

1 January 1970

Based on User reviews:

45

Spice

52

Sweetness

51

Sourness

39 mins

Prep time (avg)

5.8

Difficulty

Ingredients:

2 large

Egg

1 tbsp

Sugar

1

Kosher Salt

2 cups

Whole Milk

3 cup

All-Purpose Flour

1 cup

Buckwheat Flour

4 tbsps

Unsalted Butter (melted)

2 tbsps

Olive Oil

1 cup

Heavy Cream

1 tsp

Lemon Zest (finely grated)

1 tsp

Lemon Juice (fresh)

1

Cayenne Pepper (pinch of)

1

Dill (chopped for serving)

1

Ground Black Pepper (freshly)

Directions:

1

Make the batter: Whisk eggs, sugar, and salt in a large bowl to combine

2

Whisk in milk, followed by all-purpose flour, then buckwheat flour

3

Blend batter with 4 Tbsp

4

Butter just to incorporate

5

Strain through a fine-mesh sieve into a medium bowl

6

Cover and chill batter at least 12 hours to allow flour to hydrate

7

Let batter sit at room temperature 1 hour before cooking

8

Stir briskly to reincorporate flour that will have settled to the bottom

9

Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick)

10

Heat a 10" nonstick skillet over medium

11

Brush skillet lightly with remaining 1 Tbsp

12

Butter

13

Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly

14

Cook until crêpe begins to set and edges brown, about 2 minutes

15

Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute

16

Stir batter to reincorporate; make another crêpe with 1/4 cup batter

17

(Recipe yields enough batter for 8 crêpes; reserve extra for coming days

18

) Whisk eggs, sugar, and salt in a large bowl to combine

19

Whisk in milk, followed by all-purpose flour, then buckwheat flour

20

Blend batter with 4 Tbsp

21

Butter just to incorporate

22

Strain through a fine-mesh sieve into a medium bowl

23

Cover and chill batter at least 12 hours to allow flour to hydrate

24

Let batter sit at room temperature 1 hour before cooking

25

Stir briskly to reincorporate flour that will have settled to the bottom

26

Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick)

27

Heat a 10" nonstick skillet over medium

28

Brush skillet lightly with remaining 1 Tbsp

29

Butter

30

Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly

31

Cook until crêpe begins to set and edges brown, about 2 minutes

32

Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute

33

Stir batter to reincorporate; make another crêpe with 1/4 cup batter

34

(Recipe yields enough batter for 8 crêpes; reserve extra for coming days

35

) Assemble the crêpes: Preheat oven to 450°F

36

Heat oil in a medium skillet over medium-high

37

Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes

38

Add cream, lemon zest, lemon juice, and cayenne; season with salt

39

Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6–8 minutes

40

Place 2 crêpes on a parchment-lined baking sheet

41

Evenly spread 1/4 cup warm leek mixture over each crêpe, leaving a 2" border around edges

42

Make a well in the center and crack 1 egg into each; season with salt

43

Bake until egg whites are cooked through but yolks are still runny, 6–8 minutes

44

Remove from oven and fold edges of crêpes up and in toward centers

45

Top with dill and black pepper

46

Preheat oven to 450°F

47