Fine Herb Crêpes

Coastal Living
Fine Herb Crêpes Recipe

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


+ Add To Shopping List
8 large eggs
2 cups all-purpose flour
2 cups whole milk
6 tablespoons unsalted butter, melted
1 1/2 teaspoons kosher salt
3/4 cup chopped fresh tender herbs (such as basil, tarragon, parsley, chives, and dill)
Cooking spray
Toppings: crème fraîche, diced red onion, crumbled crisp bacon, salmon roe


Hands-on: 40 Minutes
Total: 1 Hour, 40 Minutes

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.

Created date

February 2016