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1
Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated.
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2
Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot.
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3
Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom.
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4
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
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5
Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crepe with a heatproof plastic spatula and flip over with your fingers.
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6
Cook crepe until other side is just cooked through, about 15 seconds more.
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7
Transfer crepe to a large sheet of wax paper.
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8
Make more crepes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crepes in 2 piles.
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9
Transfer crepe stacks to a cutting board and cut each stack into 1/2-inch-wide strips, then separate into noodles.
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10
Put oven rack in upper third of oven and preheat oven to 350F.
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11
Generously butter a baking pan.
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12
Mash together butter and chives with a fork in a small bowl, then add salt and pepper to taste.
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13
Spread noodles in baking pan and reheat in oven until hot, about 15 minutes.
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14
Melt chive butter (along with any remaining melted butter from crepes) in a small saucepan, then drizzle over noodles.
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15
Gently transfer noodles to a warmed serving bowl (noodles are delicate).
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16
*Available at natural foods stores and some supermarkets.
