Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Makes about 1 dozen
Photo: Iain Bagwell; Styling: Buffy Hargett

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Ratings & Reviews