Buckwheat Crepes with Olive Oil-Fried Eggs

• 3/4 cup buckwheat flour
• 10 large eggs, at room temperature
• 1 1/3 cups milk
• Extra-virgin olive oil
• Flaky salt

1. In a medium bowl, whisk the buckwheat flour with 2 of the eggs and half of the milk until lump-free.
2. Add the remaining milk and whisk until smooth.
3. Refrigerate the batter for 20 minutes.
4. Line a plate with wax paper.
5. Heat an 8-inch nonstick skillet and lightly brush with olive oil.
6. Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
7. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
8. Flip the crepe and cook 30 seconds to 1 minute longer.
9. Transfer the crepe to the prepared plate and repeat with the remaining batter.
10. Wipe out the skillet and add 2 tablespoons of olive oil.
11. Add an egg and fry until the edges begin to crisp, about 1 minute.
12. Tilt the pan and spoon hot oil over the top of the egg until the top is set.
13. Sprinkle the egg with flaky salt.
14. Transfer a crepe to a plate and set the egg on top.
15. Cook the remaining eggs, adding more oil as necessary, and serve with the crepes.

buckwheat flour, eggs, milk, extravirgin olive oil, flaky salt

Taken from www.foodandwine.com/recipes/buckwheat-crepes-with-olive-oil-fried-eggs (may not work)