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Fresh Herb Crêpes

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 1 hr, 20 mins
Yield Makes about 1 dozen
Here, Fresh Herb Crêpes are wrapped around savory scrambled eggs, but they also pair well wrapped around smoked salmond or veggies for summer rolls. 

Ingredients

  • 1 cup all-purpose flour
  • 1 cup milk
  • 3 large eggs
  • 1/2 teaspoon table salt
  • 1/2 cup chopped fresh herbs (such as parsley, chives, basil, and tarragon)
  • Vegetable cooking spray

How to Make It

  1. Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.

  2. Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.

  3. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter evenly covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.

  4. Note: To make ahead, stack cooled crêpes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.