Fresh Herb Crêpes

Photo: Iain Bagwell; Styling: Buffy Hargett
Here, Fresh Herb Crêpes are wrapped around savory scrambled eggs, but they also pair well wrapped around smoked salmond or veggies for summer rolls.

 

Yield:

Makes about 1 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

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

Preparation

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.

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.

Note:

April 2013