Buckwheat Crêpes With Creamy Leeks and Baked Eggs

Name: Buckwheat Crêpes With Creamy Leeks and Baked Eggs
Ingredients: 3 large eggs; 1 tablespoon sugar; 1/4 teaspoon kosher salt; 2 cups whole milk; 3/4 cup all-purpose flour; 1/2 cup buckwheat flour or all-purpose flour; 4 tablespoons unsalted butter, melted, plus 1 tablespoon room temperature; 2 tablespoons olive oil; 2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced; Kosher salt; 1/2 cup heavy cream; 1/4 teaspoon finely grated lemon zest; 1/2 teaspoon fresh lemon juice; Pinch of cayenne pepper; 2 large eggs; Chopped dill (for serving); Freshly ground black pepper