Delicious Savory Crepes

Freshly grated Parmesan cheese and fresh chives from the garden

 are added to this easy crepe batter.

2 eggs, beaten

2 tbs. melted butter

1/2 cup water

1/2 cup milk

1 cup flour

whisk until smooth

add chopped chives 

2-3 tbs. grated Parmesan cheese 

let rest for 30 minutes before cooking.

Pour 1/4 cup of batter on griddle.

 lift pan and swirl the batter into a circle.

Makes 8 crepes.

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Cook on an oiled, well seasoned, cast iron griddle until golden brown on both sides.

I filled the crepes with fresh spinach from the greenhouse, shredded smoked salmon, sauteed mushrooms, toasted slivered almonds, and dressed with Greek dressing.

Add scrambled eggs for a hearty breakfast.

DELICIOUS!