How to make it

1. Crepes: Add milk, butter, eggs and salt to blender.
2. Mix until well combined.
3. Add the flour and blend for 15 to 20 seconds until smooth.
4. Let stand 10 minutes.
5. Heat an 8‑inch crepe pan or a non‑stick skillet over medium heat.
6. Coat with cooking spray.
7. Pour 1/4 cup (60 mL) batter into pan, swirl to cover bottom.
8. Cook for 1 minute or until crepe begins to curl around edges.
9. Flip and cook for an additional 30 seconds or until set.
10. Transfer to plate.
11. Repeat with additional cooking spray and remaining batter.
12. Layer crepes between waxed paper to prevent sticking.
13. Place eggs, sun‑dried tomatoes, feta and chives onto centre of crepes.
14. Roll to enclose.
15. Top each with Roasted Red Pepper Salsa.