Crêpes Parmentier (Buckwheat Galettes with Potato, Egg, and Cheese)

To make the crêpe batter:

1. Combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.

To cook the crêpes:

1. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones. I find about 6 tablespoons to work well for this amount of batter.
2. Preheat a crêpe pan or large non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan (a scant ⅓ cup is good for 8-to-9-inch diameter crêpes); tilt and swirl the pan as you pour the batter to ensure an even coating.
3. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. If the pan is hot enough you should yield the characteristic craters on the bottom. Flip it over and cook for another 30 seconds on the other side. Adjust the heat as necessary for even cooking.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and covering with a towel. (The first crêpe may not turn out as well as the others, similarly to the first pancake in every batch). Crêpes can be stacked with wax or parchment paper in between, and refrigerated or frozen. You will yield about 8 (8-to-9-inch) crêpes.

To assemble the crêpes:

1. Heat a non-stick pan over medium heat, and top with a cooked crêpe with the crater-side down. Carefully crack an egg into a small bowl, and then pour the egg onto the center of the crêpe, making sure the yolk is centered. Season the egg with salt. Sprinkle the cheese around the egg, leaving about a small border around the edges of the crêpe, then sprinkle the cubed potatoes over the cheese around the yolk.
2. Lower the heat to low, and cover the pan with a lid. Cook until the cheese melts, the white of the egg is cooked through, and the bottom of the crêpe is crisp. Fold over the edges of the crêpe to make a square, and carefully slide the crêpe pocket onto a plate. (Alternatively you can slide the crêpe onto a plate first, and then fold over the edges). Serve immediately. Repeat with remaining crêpes and additional filling as desired.