Leek and cheese buckwheat crepes recipe

Ingredients

• 2 large eggs
• 1 cup milk
• 1/3 cup water
• 2/3 cup all-purpose flour
• 2/3 cup buckwheat flour
• 1/4 teaspoon salt
• 2 tablespoons butter, melted, plus more to cook the crepes
• 2 tablespoons olive oil
• 8 ounces slab bacon, cubed
• 5 large leeks, white and light green parts only, sliced
• 2 garlic cloves, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup (4 ounces) shredded Gruyere or Tomme de Savoie cheese
• 3 tablespoons creme fraiche
• 3 tablespoons unsalted butter, melted