Instructions: In a large bowl mix the flour, a pinch of salt, pepper, poppy seeds and chives. Make a well in the centre and break in the eggs. Add half the milk and gradually draw in the flour from the inside of the well.

Melt the butter. Add half the melted butter to the remaining milk, then add to the flour mixture and mix well together.

Over a medium heat, melt a little of the remaining butter in a heavy based 18cm (7 inch) crepe or frying pan. When hot but not burning, pour just enough batter to cover the bottom of the pan thinly. Flip over and cook until the second side is golden.

Serve as soon as they are cooked with a little sauce on top.

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