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1
Preheat oven to 200 F.
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2
Discard coarse stems from spinach.
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3
Wash leaves well and drain in a colander.
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4
In a large heavy kettle steam spinach with water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 3 minutes.
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5
Drain spinach in colander, pressing out as much liquid as possible with back of a large spoon.
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6
Return spinach to kettle and cook in butter with salt and pepper to taste, uncovered, over moderate heat, stirring, 30 seconds.
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7
Brush a 12-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking.
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8
Remove skillet from heat.
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9
Working quickly, stir batter and fill a 1/4-cup measure.
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10
Pour batter into skillet, tilting and rotating skillet quickly to cover bottom.
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11
Cook crepe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute.
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12
Turn crepe over and put one-fourth spinach in center.
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13
Fold in edge of crepe to form a square, leaving spinach in center exposed, and cook crepe 30 seconds, or until bottom is golden.
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14
Slide crepe onto a large baking sheet.
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15
Keep crepe warm in oven while making 3 more crepes with remaining batter and spinach in same manner.
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16
Brush skillet lightly with oil and heat over moderate heat until hot but not smoking.
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17
Break eggs, 1 at a time, into skillet and cook until whites are set, about 2 minutes.
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18
Top each crepe with an egg and 1 tablespoon creme fraiche or sour cream.
