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1
Whisk the flours and salt together in a large mixing bowl. Make a well in the center of the dry ingredients.
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2
In a small bowl or measuring cup, whisk the water and olive oil together. Add them to the well in the dry ingredients and mix everything thoroughly, using a whisk. Try to eliminate all clumps; if you have trouble doing this, you can use an immersion blender to blend the mixture thoroughly. Cover the batter and refrigerate it for 1 to 4 hours (you can even refrigerate it overnight, if you like).
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3
Lightly oil a small frying pan or crepe pan and heat it over a medium flame. Pour in 1/3 cup batter and quickly swirl it around in the pan, doing your best to distribute it as evenly as possible. Cook until small bubbles are forming on the surface of the crepe. Gingerly flip the crepe over and cook for another 1 to 2 minutes, or until both sides are golden. Repeat with remaining batter. Serve with spring vegetable ragout (below).
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4
Heat the olive oil in a medium or large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes, until they've turned clear and soft. Add the garlic and shiitakes. Add a pinch of salt to the pan and cook the mushrooms until they're soft and have rendered all of their liquid (about 4 to 5 minutes).
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5
Add the asparagus and vegetable broth and cook until the asparagus is just bright green (about 2 minutes). Add the snow peas and peas and cook until they are bright green and crisp-tender as well (another 2 minutes or so). Stir in the lemon zest, lemon juice, and thyme. Season the mixture to taste with salt and pepper. Stir in the chives.
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6
Divide the vegetable filling among the crepes and serve, garnished with extra chopped chives.
