Savory Crepes

Ingredients

In a medium bowl whisk together 2 eggs, 1/2 cup of milk, and 3 tablespoons of melted butter. Sift in 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, and a pinch of salt. Whisk all the ingredients together until very smooth.
In a crepe pan over medium heat, add a little bit of butter (a bit less than 1/2 a tablespoon) and swirl it as it melts to cover the pan. Pour in about 2 ladles full of crepe batter (the exact amount will vary based on the size of your pan). You want enough batter so that when you swirl the pan it creates a very thin layer the size of the whole pan. Make sure to swirl immediately after pouring in the batter. Once you swirl the batter, let it cook for about 2 minutes. You will know it is ready to flip when you lift up an edge with a spatula and see it is starting to brown on the bottom. Once it browns, flip the crepe and cook until the other side is also starting to brown. Remove the crepe from the pan and store on a plate until you finish cooking the rest the same way.
Meanwhile, gather all your toppings: 1/2 cup shredded cheese (I recommend a mixture of gruyere and parmesan), 2 cups of sautéed vegetables (I recommend leeks, mushrooms, and spinach), 1 medium diced tomato, and 4 fried eggs.
Once all the crepes are cooked have people assemble their own crepes with their desired toppings and enjoy.

Yield: ~ 8 crepes
Servings: ~ 4 people
You can add any toppings you like to your crepes. I added some that I recommend to the ingredient list but feel free to switch them out. You can even make sweet crepes with whipped cream, berries, bananas, chocolate, and poached pears.
If you want melted cheese on your crepes, return the crepes to the skillet with cheese on one half and cook until melted.