Vegetarian savory crepes with mushrooms, garden greens, and garlic capture the flavors of spring. Made with all-purpose flour, these savory crepes are surprisingly easy to make and cook up quickly. And the options for filling your savory crepes are nearly endless.
To make the batter, melt butter and set aside to cool. Break eggs in a large mixing bowl. Whisk in milk, flour, and sea salt. Beat batter until it's uniform, pale, and frothy. Stir in chives (or other herbs) and cooled butter, and then set in the fridge to chill for at least 20 minutes.
While cooking the filling ingredients, cook the crepes in another skillet. Heat a 12-inch non-stick, carbon steel, stainless, or cast iron skillet over medium heat for 4 minutes. When skillet is fully heated, wipe skillet with a thin layer of oil. Working quickly, drizzle about 1/4 cup batter in the center of the pan. Then, using hot pads as needed, pick up the pan and tilt so that batter runs out to form a 10 - 12-inch circle. Cook undisturbed about 2 minutes, or until the crepes have tiny bubbles all over and the edges begin to pull up from the pan. Use a large, flat spatula or crepe turner to flip the crepe, and then cook just until golden about 1 - 2 minutes longer.
Remove cooked crepes to a large plate and keep covered with a kitchen towel.
If eating crepes right away, add a sprinkle of cheese, mushrooms and greens to a quarter of the circle just after it's been flipped. Cook 1 minute, then fold crepe in half, then half again, to make a little triangle. Serve right away, or keep on a platter in a warm oven.