- 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
How to Make It
Combine first 5 ingredients in a blender; process until smooth. Cover and chill 1 hour. Whisk in herbs.
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.