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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.
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2
In a small saucepan, heat 2 teaspoons butter over medium heat. Add the leeks and cook, stirring often, about 10 minutes, until the leeks wilt. Do not let them brown. Add the garlic and cook for 2 more minutes, until the garlic is transparent. Sprinkle with salt and pepper and set aside.
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3
Preheat the broiler and set a rack at the highest level. Heat a 9 to 12-inch castiron pan over medium-high heat. Brush it with some of the remaining butter. 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.
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4
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.
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5
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.
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6
Make the second crepe the same way.
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7
You will have enough batter for one more crepe; I recommend spreading it with butter and sprinkling with sugar and lemon juice for dessert.
