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.
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.