Step 1

Place all of the crepe ingredients in a blender. Blend on medium speed until frothy and well combined, about 1 minute. The batter will be very thin. Transfer to a smaller vessel — I like to use my 2-cup measure here or transfer to a storage vessel and place in the fridge for up to 1 week.

Step 2

Heat a large (ideally 12 inches) nonstick crepe pan over medium heat to medium-high heat. Add 1 teaspoon of butter, let it melt, then swirl the pan to distribute it.

Step 3

Pour 1/3 cup of the crepe batter into the skillet and quickly turn the pan to coat the entire bottom in a thin layer. If there are any holes, carefully pour a splash more of the crepe batter into the skillet to fill them. Cook the crepe until set, firm, and slightly pulling away from the sides, about 2 minutes. Run a large offset spatula along the perimeter of the crepe, then flip it in one swift motion — I find it easier to use my hands here to flip the crepes: carefully grab one edge of the crepe; then flip it in one swift motion. Cook the second side for another minute or until set, then transfer to a plate. Repeat with the remaining batter.

Step 4

In a small skillet, melt 2 teaspoons of butter over medium-high heat. Crack in an egg and cook until the white is set and the yolk is nearly cooked — I find covering my skillet helps the process move along.

Step 5

Set the same skillet you used to make the crepes over medium heat. Add a small amount of butter (less than a teaspoon) and swirl to coat. Set a crepe in the skillet and cover the center with the cheese, leaving roughly a 1.5-inch border. When the cheese has melted and the crepe is just beginning to crisp, slide in the egg. Season with salt and pepper to taste. Use a spatula to carefully fold in the sides of the crepe to form a square.

Step 6

Transfer the galette to a plate and season with chives to taste.