SplitRock Vineyard

To make the crepes, combine the flour, milk, eggs, butter, chives and salt in a work bowl or a blender. Puree until smooth, scraping down the sides of the container and process until thoroughly blended. Pour the batter into a pitcher with a spout or a bowl. Cover with plastic wrap and let stand for 1 hour. Place a small non-stick skillet over medium heat and add ½ teaspoon butter. Lift the pan off the heat and pour or ladle about an ounce of the batter into the pan. Quickly tilt and rotate the pan so that batter covers the entire bottom of the pan with a very thin coating. Return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, about 1 minute. Turn the crêpe over with a spatula. Return the pan to heat and cook the second side until lightly browned. Slide the crêpe onto a plate. Repeat with the remaining crêpe batter. Don’t be discouraged if the first couple of crepes don’t turn out right. It usually takes a couple tries to learn the technique.