1/4 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried dried chives
1/4 teaspoon dried parsley
1 tablespoon dried basil
1 sobaic paste
4 liquid eggs
1 1/2 cups milk
3 egg whites
1/2 teaspoon garlic powder
Heat olive oil in a medium bowl. Stir in pepper, garlic powder, chives, parsley, basil, sobaic paste, eggs and milk until completely blended. Gradually stir in flour until well blended. Fold in salt, olive oil, chili powder and pepper. Finely chop and divide mixture among 3 ungreased 9-inch round baking pans.
Bake in preheated oven for 45 minutes. Mix egg whites with garlic powder in a small pan and press egg whites into crepes.
Turn oven off and cook crepe in oven for 35 to 40 minutes, or until bubbly and tender.