Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

Ingredients

• 1 tablespoon butter 
• 3  eggs 
• 0.3 cup flour all-purpose
• 1 clove garlic minced
• 0.5 cup gruyere cheese shredded
• 1 medium leek washed sliced into thin half moons well
• 0.5 cup milk 
• 2 teaspoons olive oil 
• 2 servings pepper freshly ground
• 2 servings salt 

Equipment

• frying pan
• sauce pan
• oven
• blender
• broiler
• offset spatula

Directions

1. Blend milk, 1 egg, olive oil, pinch of salt, and flour in a mini prep or a blender. Set aside for 10-15 minutes.
2. In a small saucepan, heat 2 teaspoons butter over medium heat.
3. Add the leeks and cook, stirring often, about 10 minutes, until the leeks wilt. Do not let them brown.
4. Add the garlic and cook for 2 more minutes, until the garlic is transparent.
5. Sprinkle with salt and pepper and set aside.
6. Preheat the broiler and set a rack at the highest level.
7. Heat a 9 to 12-inch castiron pan over medium-high heat.
8. Brush it with some of the remaining butter.
9. Pour 1/3 cup of crepe batter into pan and tilt to spread it in an even, thin layer. Cook for about 3 minutes, until the top of the crepe looks dry and slightly bubbly. Using a small offset spatula, release the edges of the crepe from the pan and flip the crepe with your fingers.
10. 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 into this space, and sprinkle it with salt and pepper.
11. Transfer the pan to the oven and broil for 3-4 minutes, until the whites have cooked but the yolk is still runny. Slide the crepe onto a plate, folding it in half if you wish.
12. Make the second crepe the same way.
13. You will have enough batter for one more crepe; I recommend spreading it with butter and sprinkling with sugar and lemon juice for dessert.