1. Bring milk to room temperature (warm slightly if needed). 2. In a bowl, whisk eggs, salt, and sugar until slightly foamy. 3. Add half of the milk and mix. 4. Add flour and baking powder (if using). Mix until a thick, smooth batter forms. 5. Add remaining milk and mix well. 6. Add vegetable oil and mix again. 7. Slowly pour in boiling water in a thin stream while mixing continuously. 8. Let batter rest for 10–15 minutes. Batter should be liquid; if too thick, add a little milk or water. 9. Finely chop herbs. 10. Grate cheese using a coarse grater. 11. Grate or finely chop ham or cooked sausage. 12. Add herbs, cheese, and ham into the batter. Mix well. Add black pepper. 13. Heat a pan over medium heat. Lightly oil only before the first crepe. 14. Before pouring each crepe, lightly stir the batter so the cheese, ham, and herbs are evenly distributed. 15. Pour a thin layer of batter and spread evenly. 16. Cook until golden, flip, and cook the other side. 17. Repeat with remaining batter (no need to oil again). 18. Optionally brush hot crepes with melted butter. TIPS: - use semi-hard cheese like gouda, edam, or mild cheddar for best melting - cooked ham or bologna-style sausage works best; avoid very dry meats - with baking powder: softer, slightly thicker crepes - without baking powder: thinner, more traditional texture - batter should be smooth and fluid, like heavy cream SERVING IDEAS - serve warm with sour cream - add fresh herbs on top - roll or fold for a beautiful presentation - great for brunch boards or as a snack

   1. Wash and boil the potatoes and carrots in their skins. Let them cool. 2. Hard‑boil the eggs. Let them cool. 3. Wash, dry, and slice the mushrooms. 4. Peel and finely dice the onion. 5. Sauté the mushrooms and onion in a heated pan with oil over medium heat. Season with salt and pepper, remove from heat, and let cool. 6. Peel the potatoes, carrots, and eggs. 7. Grate the potatoes on a coarse grater. 8. Dice the pickled cucumbers into small cubes. 9. Grate the carrots on a coarse grater. 10. Set aside the yolk of one egg, and dice the remaining eggs. 11. Grate the cheese and the reserved egg yolk on a fine grater, then mix them together. ASSEMBLY 12. The salad can be assembled in a springform ring or in a tall bowl. - 1st layer: Spread out the potatoes, press down slightly with a spoon (gently!), and spread with mayonnaise. - 2nd layer: Add the fried mushrooms with onions. - 3rd layer: Add the pickled cucumbers. - 4th layer: Add the grated carrots. Press everything down slightly and spread with mayonnaise. - f5th layer: Add the chopped eggs. Press down and spread with mayonnaise. - 6th layer: Add the grated cheese mixed with the egg yolk. 13. Cover the salad with plastic wrap and refrigerate for at least 30 minutes. 14. Remove the plastic wrap. If you assembled the salad in a ring, remove the ring before serving. Decorate the salad to your liking and serve.