Herbed crepes

1 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
1 cup Plus 2 tablespoons whole milk
3 larges Eggs
2 tablespoons Unsalted butter,; browned and cooled
1 teaspoon Salt
2 tablespoons Each minced fresh parsley,; chives, and tarragon
Vegetable oil

Directions

In a blender or food processor, combine the flour, milk, eggs, and salt and process for 15 seconds. Turn off the motor. Using a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, then transfer it to a bowl. Stir in the herbs and let the batter stand at room temperature, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and refrigerated. Lightly oil an 8-inch crepe or saute pan and heat over moderate heat. (Oil the pan each time.) Add 2 tablespoons of the batter and swirl the pan to coat the bottom with the batter. Cook until lightly brown, about 1 minute. Turn the crepe over and cook 30 seconds more. Remove from the pan and place on a square of waxed paper. Top with another square of waxed paper. Repeat until the batter is used, layering sheets of waxed paper between each crepe to prevent sticking. The crepes can be wrapped well in plastic and refrigerated for 2 days or frozen for up to 1 month.

Yield: 16-8-inch crepes

Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@...>

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