Feta, Tomato and Scrambled Egg Crêpes

Steps

1. Make the batter: whisk 2 of the eggs (about 100 g) with the milk, water and half of the salt, then whisk in the all-purpose flour and whole wheat flour until smooth. Whisk in half of the melted butter. Rest the batter 30 minutes at room temperature.
2. While the batter rests, prep the filling: dice the tomatoes, slice the green onions, mince the garlic, chop the dill and crumble the feta.
3. Heat an 8-inch nonstick skillet over medium heat and brush lightly with some of the remaining melted butter. Pour in about 1/4 cup batter, swirl to coat thinly, and cook 1 minute until the edges lift; flip and cook 30 seconds. Repeat, brushing the skillet with the remaining butter as needed, to make 8 crêpes. Stack them on a plate under a towel.
4. In the same skillet, heat the olive oil over medium heat. Cook the green onions and garlic 1 minute, add the tomatoes and cook 4 minutes until softened and most juice has evaporated. Transfer to a bowl.
5. Beat the remaining 6 eggs with the black pepper and the remaining half of the salt. Pour into the skillet over medium-low heat and stir gently until softly set and cooked to 160°F (71°C), 3 to 4 minutes. Fold in the dill.
6. Fill each crêpe with scrambled eggs, a spoonful of the tomatoes and some feta, fold into quarters and serve 2 per person.