How to make it

1. In blender, combine milk, butter, eggs and salt; mix until well blended. Add flour; blend for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
2. Heat 8-inch (20 cm) crepe pan or nonstick skillet over medium heat; coat with cooking spray.
3. Pour 1/4 cup (60 mL) batter into pan, swirling to cover bottom. Cook for about 1 minute or until crepe begins to curl around edges. Flip over and cook for about 30 seconds or until set. Transfer to plate.
4. Repeat with remaining batter and cooking spray (layer crepes between waxed paper to prevent sticking).
5. Arrange eggs, sun-dried tomatoes, feta and chives down along centre of crepes; roll up to enclose. Top each crepe with dollop of salsa.

Tip: Add bacon bits or ham slices to crepes for extra protein.