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the first meal from our garden and easy crepe recipe

June 12, 2011

Easy lunch with chives from our garden

Huzzah! The first spoils from our garden made it unto our kitchen counter last week. It’s a small reward and one that may not sound like much to others, but one that seemed very much like a victory to me with this being our first garden and all. T. brought in a bundle of chives, ready to be chopped and eaten and so I came up with a quick and easy meal idea using things found in our half-empty fridge.

I made a huge batch of easy crepes (with eggs from a neighboring farm) while listening to my pregnancy podcasts and dodging Indie as she circled my feet hoping for some fallen food bits.

I then topped the crepes with shredded cheese and chopped salami and those fresh and delicious chives for a savory first course and then covered some crepes with nutella for dessert.

I’m so excited to see what else grows from our efforts (mostly T’s efforts, he’s been the master gardener around here) and look forward to more fresh meals with produce from our backyard as summer dawns on. For now, here’s a super simple crepe recipe that I’ve had in my recipe notebook for ages (don’t recall the source) that can easily accompany whatever odds and ends are in your fridge when you haven’t been grocery shopping for a while…

{Easy Crepes}

(I usually double this recipe to make enough for savory and sweet crepes)


  • 1 cup all purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 2 tbs butter, melted
  • mix flour and eggs
  • gradually add in milk and water while stirring
  • add salt and melted butter, stir
  • over med. heat, cook crepe on buttered pan for ca. 2 min. on each side
  • Enjoy!

Easy lunch with chives from our garden

4 Comments leave one →
  1. June 12, 2011 08:52

    I LOVED pregtastic when I was preggers too! I am so envious about eating from your garden already. I just got mine planted this week. Very nice toe paint.

  2. June 13, 2011 11:06

    Chives have got to be one of my favorite things. And they have such beautiful flowers, too. Another great use for them is on top of baked eggs – in a small, oven-proof dish, crack one full egg, and two extra egg whites, pour in a small amount of cream, and grate some cheese on top, top with chopped chives, salt and pepper, and bake in the oven at about 375F until eggs are as solid as you like them. Mmmmm.

    In Portland weather, our chives lasted through the winter and grew up again without us replanting them – so did our sage and thyme, actually.

    Will have to try those crepes, they look delicious!

  3. June 14, 2011 09:49

    Thanks for the crepe recipe! We have some garlic scape from our CSA share, so I might make crepes and top them with this: I haven’t made that dip recipe yet, so I don’t know if it will be a good combination with crepes, but I’m going to try. Chives might be good sprinkled on that!

    We grow a ton of chives. I substitute them for green onions, since I don’t like green onions.

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