Here in the Shenandoah Valley, chives are one of the first herbs to emerge from the barren winter soil. When I see them rising up out of the dirt, I smile because I know spring is upon us. Part of the allium family of herbs and vegetables, chives are a perennial so they come back year after year with virtually no assistance needed apart from a good watering every now and again. Chives have a sweet, mild onion flavor and are great when added to salads, sauces and soups. Just snip them about ½” from the base of the stem and they’ll continuously regrow throughout the spring and summer season.
Whipping up these crepes for a weekend lunch adds a bit of heft to an otherwise simple salad. Crepes are really not that hard to make. The batter just needs to be thin enough to spread around your pan. It’s also a myth that you need to use a lot of oil. I heated a large, stainless steel skillet over medium heat then poured in about 2 tbsp of olive oil. I swirled the oil around the pan to coat it on all sides then poured the extra oil back out and set it aside. Keep your skillet hot … around medium-to-medium low heat and just add a dash of oil to the skillet each time before you add batter – taking care to swirl it around to keep the skillet coated. I used a ¼ cup measure to scoop out the batter. When you add the batter to the skillet it should sizzle a bit – if not your heat is probably too low. Once you’ve added the batter, swirl it around the pan until the batter stops running. They do not have to be uniform or even perfectly round. For the recipe below, I used Einkorn flour but you could likely use your favorite gluten-free variety with good success. I also used cashew milk instead of dairy milk.
White Cheddar and Chive Crepes
1-1/3 cups flour (or your favorite gluten-free flour)
¼ cup white cheddar cheese, grated
4 eggs, beaten
¾ cup milk (I used cashew cream)
¾ cup water
1/3 cup minced chives
½ tsp salt
¼ tsp paprika
1-2 tbsp extra virgin olive oil
In a medium bowl, combine the flour, paprika and salt. In a large bowl, combine the cheese, eggs, milk, water and chives. Drop the flour mixture down on top of the liquid mixture and whisk to combine. Your batter should be runny – like the consistency of whipping cream. Let it rest at room temperature for about 15 minutes or more before you begin to cook them up. This recipe makes 10-12 crepes.
Awaken, sleeping beauty. The time for rebirth and renewal has arrived. Relish in its sprightly flavors.
Enjoy this? Use the form on the right side of the page to sign up for our newsletter and receive a FREE ebook containing ten quick and easy—and most importantly, healthy—recipes you’ll adore! Each month afterward, you’ll receive new recipes and information that will help you get your life started in a healthy direction (or keep you on track, if you’ve already gotten the ball rolling)!
Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.