Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
A slightly thicker crêpe with a few extra eggs makes this recipe easy to handle but just as impressive and luxurious.
Makes 8 servings
1. Combine first 5 ingredients in a blender; process until smooth. Cover and chill 1 hour. Whisk in herbs.
2. Heat a 9-inch nonstick skillet coated with cooking spray over medium heat. Pour about 3 1/2 tablespoons batter into pan; quickly tilt in all directions so batter covers bottom of pan. Cook 1 to 2 minutes or until crêpe is almost set and can be shaken loose from pan. Turn crêpe; cook 30 seconds. Fold into quarters, and place on a serving platter. Repeat with remaining batter, stirring batter occasionally to disperse herbs and coating pan with cooking spray between batches. Serve crêpes with desired toppings.