Prep 1 min
Cook 2 mins
Another great recipe from my friend, Gaye. These crepes will enhance any seafood or poultry filling. I use them when I make Gaye's recipe for Chicken Crepes in Sherried Mornay Sauce,#225193. You can place waxed or parchment paper between each crepe and freeze them for later use. Prep time does not include refrigerated time.
- 1⁄2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup cold water, plus
- 2 tablespoons cold water
- 1 1⁄2 tablespoons melted butter
- 1⁄4 teaspoon salt
fines herbes mixture (use 1/4 cup of herbs total)
- 1 teaspoon dried tarragon
- 1 tablespoon fresh chives, snipped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon dried chervil
- Combine all ingredients except for the fines herbes in a blender or food processor with a steel blade.
- Blend at high speed for a few seconds.
- Turn off blender, scrape down sides, and blend again for 40 seconds.
- Pour batter into a bowl and add fines herbes, stirring well.
- Cover and refrigerate at least 2 hours before using.
- Lightly grease an 8 inch frying or crepe pan.
- Heat the pan over medium-high heat until a few drops of water flicked into it sputter and evaporate immediately. Wipe grease out of pan with a paper towel.
- Using a ladle, pour about 2-3 tablespoons of batter into the pan.
- Quickly turn and tilt the pan to cover the bottom with a very thin coating of batter.
- Cook about 1 minute; turn the crepe using your fingers or a silicone spatula. Cook an additional minute.
- Remove the crepe by inverting the pan over a piece of waxed paper. Stack crepes with wax paper between crepes.
- Wrap in foil to freeze or refrigerate until ready to fill. Crepes should be brought up to room temperature before being separated and filled.
I didn't make the crepes but I needed a recipe for fines herbes and this one seemed the most genuine accoding to the Zaar kitchen dictionary. Worked beautifully as chicken seasoning.