Egg and Spinach Buckwheat Crepes

Ingredients

• 4 tablespoons crème frache or sour cream
• 3 bunches fresh spinach
• 1 tablespoon unsalted butter
• buckwheat crêpe batter
• 4 large eggs
• vegetable oil

Preheat oven to 200° F. Discard coarse stems from spinach. Wash leaves well and drain in a colander. In a large heavy kettle steam spinach with water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 3 minutes. Drain spinach in colander, pressing out as m...

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