Savory crepes are the best!
1 1/2 cups all-purpose flour
4 large eggs (lightly beaten)
1/2 teaspoon Kosher salt
2 cups whole milk
olive oil (for brushing)
2 cups ricotta
2 tablespoons chives (finely sliced, plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)
For the Crepes Batter: In a large bowl, add the flour and set aside.
In a medium bowl whisk together the eggs, salt and milk. Add the egg mixture into the flour and whisk until smooth. Allow to stand for 20 minutes.
Heat a 8 1/2-inch nonstick saute pan over medium-high heat until hot. Brush with olive oil, reduce the heat to medium, and pour 2 1/2- 3 tablespoons of batter into the pan, swirling to coat the bottom evenly. Cook until pale golden on the bottom, about 30-40 seconds. Flip and cook on other side for 20 seconds, then transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter. Batter should make about 18-20 crepes. Fill each crepe with 3-4 tablespoons of the filling and gently fold in half and garnish with more sliced chives.
For the Filling: In a medium bowl whisk together the ricotta and chives and season with salt and pepper. Set aside.
Tip: Just whisk together maple syrup and mascarpone cheese for a sweet filling!