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To prepare the pancake: Combine all of the pancake ingredients, except for the butter, in a blender. Blend on high for 10 seconds, until smooth, then scrape down the sides of the blender bowl and blend for an additional 10 seconds. Set aside to rest, covered, for 20 to 25 minutes. This will give the flour an opportunity to hydrate.
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While the batter rests, preheat the oven to 425°F with a 9" or 10" cast-iron skillet on the bottom rack.
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Remove the skillet from the hot oven and add the butter; it should melt immediately. Swirl the skillet so that the butter coats the sides. Immediately pour in the batter and return the skillet to the oven.
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Bake the pancake until dramatically puffed, 18 to 22 minutes. While the pancake is baking, prepare the topping.
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To prepare the topping: In a large nonstick skillet over medium heat, melt 1/2 tablespoon (7g) of the butter until it just starts to brown, then add the kale and toss a couple of times to coat.
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Cover the pan and cook for 1 minute, until the kale is wilted. Uncover, season with salt and pepper, and cook for another 3 minutes or so, tossing occasionally, until tender. Taste and adjust the seasoning as needed, then transfer the kale to a bowl and lower the heat to medium-low.
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Melt the remaining 1/2 tablespoon (7g) butter in the skillet. Crack in the eggs, sprinkle with salt and pepper, and cover the skillet. Cook for 2 to 3 minutes, until the whites are set but the yolks are still runny. Turn off the heat, uncover the skillet, and set aside until the pancake is ready.
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To finish the pancake: As soon as the pancake is done, slide it out of the skillet and top it with the kale, eggs, and spoonfuls of crème fraîche. Serve immediately.
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Storage information: Store any leftovers, well wrapped, in the refrigerator for a couple of days.
