Name: Buckwheat Crepes with Creamy Leeks and Baked Eggs
Yield: 2 Servings
Ingredients: 3 large eggs; 1 tablespoon sugar; ¼ teaspoon kosher salt; 2 cups whole milk; ¾ cup all-purpose flour; ½ cup buckwheat flour or all-purpose flour; 4 tablespoons unsalted butter, melted, plus 1 room temperature; 2 tablespoons olive oil; 2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced; Kosher salt; ½ cup heavy cream; ¼ teaspoon finely grated lemon zest; ½ teaspoon fresh lemon juice; Pinch of cayenne pepper; 2 large eggs; Chopped dill (for serving); Freshly ground black pepper

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Elizabeth Cecil

This all-in-one brunch dish is both luxurious to eat and easy to make.

Recipe notes