Vegetable-Filled Crepes

Preheat the oven to 80°C (approximately 175°F). Rinse the chives, shake dry and thinly slice. In a bowl, stir together the flour, chives and milk. Stir in the eggs and season with 1 pinch of salt. Heat 1 teaspoon oil in a pan. Pour 1/4 of the batter into the pan and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter using 1 teaspoon of oil for each crepe. Keep warm in the oven.

Meanwhile, peel and halve the avocado. Remove the pit and cut the avocado lengthwise into strips. Rinse the radishes and cut into matchsticks. Peel the kohlrabi and cut into thick sticks. Rinse and spin dry the lettuce.