1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp salt
2 cups all-purpose flour
4 tbsp melted butter
2 tbsp chives, finely chopped
Cheesy chive scrambled eggs (see recipe below)
Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.
Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan.
Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment paper between cooked crepes.
Fill crepes with scrambled eggs and top with black pepper, crumbled bacon, and chopped chives.
Cheesy Chive Scrambled Eggs
5 tablespoons milk
1 pat of butter
1/4 cup bacon, crumbled
1/4 cup cheese, grated (your favorite variety)
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles.
Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. Add chives and cheese.
As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve.