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Fine Herb Crêpes

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 40 mins
Total time 1 hr, 40 mins

Makes 8 servings

A slightly thicker crêpe with a few extra eggs makes this recipe easy to handle but just as impressive and luxurious.


  • 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

  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.