Fine Herb Crêpes

Name: Fine Herb Crêpes
Ingredients: 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

8 ingredients

2 steps

Ingredients

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

Directions

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 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.