Buckwheat Crêpes With Creamy Leeks and Baked Eggs

Ingredients

• 3 large eggs
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 2 cups whole milk
• 3/4 cup all-purpose flour
• 1/2 cup buckwheat flour or all-purpose flour
• 4 tablespoons unsalted butter, melted, plus 1 tablespoon room temperature
• 2 tablespoons olive oil
• 2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced
• Kosher salt
• 1/2 cup heavy cream
• 1/4 teaspoon finely grated lemon zest
• 1/2 teaspoon fresh lemon juice
• Pinch of cayenne pepper
• 2 large eggs
• Chopped dill (for serving)
• Freshly ground black pepper

Steps

Make the batter:

1. In a large bowl, whisk the eggs, sugar and salt together. Whisk in the milk, then the all-purpose flour and buckwheat flour in that order. Blend in 4 Tbsp. butter just until incorporated. Pass the batter through a fine-mesh sieve into a medium bowl, cover and chill for at least 12 hours so the flour hydrates.
2. Before cooking, let the batter rest for 1 hour at room temperature.
3. Stir vigorously to mix back in any flour settled on the bottom. Aim for heavy-cream consistency, adding flour if too thin or milk if too thick. Heat a 10" nonstick skillet over medium heat and lightly brush it with the remaining 1 Tbsp. butter. Lift it off the heat, pour 1/4 cup batter into its center and swirl quickly to coat evenly. Cook until the crêpe starts setting and its edges brown, about 2 minutes. Loosen carefully with a heatproof rubber spatula, flip and cook the other side to light brown, about 1 minute. Stir the batter again and make another crêpe with 1/4 cup batter. There is enough batter for 8 crêpes; reserve the extra for the coming days.

Assemble the crêpes:

1. Preheat the oven to 450°F. In a medium skillet over medium-high heat, heat the oil, add the leeks and season with salt. Stir occasionally while cooking until they start softening, about 5 minutes, without letting them brown. Add the cream, lemon zest, lemon juice and cayenne, and season with salt. Bring to a simmer and cook for 6–8 minutes, until the leeks are very soft and most of the cream has reduced.
2. Lay 2 crêpes on a parchment-lined baking sheet. Spread 1/4 cup warm leek mixture evenly on each, keeping a 2" border at the edges. Form a central well, crack 1 egg into each and season with salt. Bake for 6–8 minutes, until whites are cooked through and yolks remain runny. Take out of the oven, fold the edges up and inward toward the centers, and finish with dill and black pepper.

Do Ahead

1. The batter may be prepared 2 days ahead; keep it chilled.