Melt the butter in a pan or microwave per the instructions above.

Make crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the rosemary, salt, and butter; beat until smooth.

Heat a griddle or frying pan over medium-high heat. Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula; turn and cook the other side. Repeat for remaining crêpes.

To finish the crêpes: Spread whipped cream cheese inside the crêpe shell, then add in the salmon, onion, and chives. Then roll up.

Arrange the cheese onto the crackers.

Serve: Enjoy crêpes with cheese and crackers and kombucha.