Fine Herb Crêpes
- 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: creme fraiche, diced red onion, crumbled crisp bacon, salmon roe
- 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 crepe is almost set and can be shaken loose from pan. Turn crepe; 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 crepes with desired toppings.
eggs, flour, milk, unsalted butter, kosher salt, fresh tender herbs, cooking spray, crueme fraueeche
Taken from www.myrecipes.com/recipe/fine-herb-crepes (may not work)