Fresh Herb Crêpes

Name: Fresh Herb Crêpes
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

6 ingredients

4 steps

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

Directions

1

Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.
2

Coat bottom of a 6-inch crepe 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 crepe can be shaken loose from pan. (Do not turn crepe.) Place crepe 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 crepes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.