Egg and Spinach Buckwheat Crepes

1. 1

   Preheat oven to 200 F.

2. 2

   Discard coarse stems from spinach.

3. 3

   Wash leaves well and drain in a colander.

4. 4

   In a large heavy kettle steam spinach with water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 3 minutes.

5. 5

   Drain spinach in colander, pressing out as much liquid as possible with back of a large spoon.

6. 6

   Return spinach to kettle and cook in butter with salt and pepper to taste, uncovered, over moderate heat, stirring, 30 seconds.

7. 7

   Brush a 12-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking.

8. 8

   Remove skillet from heat.

9. 9

   Working quickly, stir batter and fill a 1/4-cup measure.

10. 10

    Pour batter into skillet, tilting and rotating skillet quickly to cover bottom.

11. 11

    Cook crepe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute.

12. 12

    Turn crepe over and put one-fourth spinach in center.

13. 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.

14. 14

    Slide crepe onto a large baking sheet.

15. 15

    Keep crepe warm in oven while making 3 more crepes with remaining batter and spinach in same manner.

16. 16

    Brush skillet lightly with oil and heat over moderate heat until hot but not smoking.

17. 17

    Break eggs, 1 at a time, into skillet and cook until whites are set, about 2 minutes.

18. 18

    Top each crepe with an egg and 1 tablespoon creme fraiche or sour cream.

* Per serving · 4 servings · Values may vary.