Egg-filled Crepes

For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg and beat well.

Add half the milk and beat until smooth. Stir in the remaining milk and the chives until blended.

Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.

Slide the cooked pancakes onto a warm plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.

Break the eggs into a pan and add the milk, salt and butter. Cook over a medium heat, whisking all the time until the eggs are scrambled. Season to taste.