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. In a small bowl, combine the flour, sugar, pumpkin pie spice, and salt. Add the cold cubed butter and rub it into the dry mixture with your fingertips until you get soft, sandy crumbs. Refrigerate while you make the batter. 2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt. 3. In a separate bowl, whisk the pumpkin puree, melted butter, eggs, kefir, and vanilla until smooth and cohesive. 4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick and slightly lumpy - avoid overmixing. 5. Line a 12‑cup muffin pan. Divide the batter evenly between the cups, filling each about 3/4 full. 6. Sprinkle the chilled topping generously over each muffin, pressing lightly so it adheres. 7. Bake at 375°F (190°C) for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. 8. Let the muffins rest in the pan for 5 minutes, then transfer to a rack. Serve warm for maximum coziness. SERVING IDEAS: - Pair these muffins with a mug of hot chai or a cinnamon‑kissed latte for the ultimate autumn breakfast. - Serve warm with a swipe of soft salted butter or a spoonful of maple‑sweetened whipped cream. - Add them to a brunch board with fresh pears, grapes, and a little bowl of spiced honey. - Crumble a muffin over vanilla yogurt for a quick, cozy parfait. - Enjoy as an afternoon treat with black tea, especially something malty or lightly spiced.