Heat crepe pan or skillet up over medium heat. Add a dab of ghee. Place crepe on pan and allow to heat up for a couple minutes (if using leftover buckwheat crepes from fridge). In the center of the crepe, add cheddar (if using) and baby spinach. Be sure there's an indent in the spinach for the egg; otherwise, the egg falls to the side or off the crepe! Crack an egg in the middle. Season with sea salt and pepper, to taste. Fold each side of the crepe up, making a galette. Allow to cook for a few minutes. Flip galette to finish cooking egg to desired doneness.