Galettes with leeks, cheese and egg

I 'stole' this recipe from a cart at a medieval fair back when I was living in Valencia in 2006. I suspect the owner of the cart must have been French, as this is a recipe that reminds me of the typically french galettes, salty pancakes often served with cheese, ham or tomato sauce.

Ingredients:

• wholeweat pancake mix (yes, I'm a lazy cook, I work full time you know)
• whatever else the pancake mix needs (usually eggs and milk)
• a bushel of leeks
• butter
• cream
• nutmeg
• salt & pepper
• grated cheese, I use gruyère for example
• eggs

Cut the leeks into ringlets and rinse. Melt the butter and toss in the leeks, letting simmer on low heat for a good 10 minutes until the leeks are soft. Lower the heat to a mininum, stir in the cream, and season with nutmeg, salt and pepper.

Make the wholeweat pancake mix as described on the package. Bake a pancake on one side, and when you flip it over, crack an egg into the pan and sprinkle some grated cheese on top. Let the cheese melt and the egg get ready, then remove the pancake onto a plate, add a good spoonful of the leeks'n'cream, and serve.