Savory Crepes With Fresh Herbs
 
 
Makes 6 8-inch crepes
Ingredients
  • 1 tablespoon unsalted butter
  • 1 large egg
  • ½ cup milk
  • 3 tablespoons water
  • ½ cup all-purpose flour
  • pinch of salt
  • 1 tablespoon minced fresh tarragon
  • ¼ teaspoon dried dill
Instructions
  1. Melt butter in a medium bowl or large measuring cup. Let cool and then add the egg, milk, water, flour, salt, tarragon and dill. Whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours.
  2. Remove the crepe batter from the refrigerator and stir. Heat a 10-inch nonstick fry pan over medium heat. Add ¼ cup crepe batter and swirl to completely cover bottom of the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula (or your fingertips), flip the crepe and cook until the underside is golden brown, about 1 minute.
  3. Remove the crepe from the pan and place on a baking sheet. Repeat with the remaining batter. Crepes are best eaten fresh but can be frozen or wrapped in foil and stored in the refrigerator.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/savory-crepes-with-fresh-herbs/