Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
40 Mins
Total Time
1 Hour 40 Mins
Makes 8 servings

A slightly thicker crêpe with a few extra eggs makes this recipe easy to handle but just as impressive and luxurious.

How to Make It

Step 1

Combine first 5 ingredients in a blender; process until smooth. Cover and chill 1 hour. Whisk in herbs.

Step 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 crêpe is almost set and can be shaken loose from pan. Turn crêpe; 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 crêpes with desired toppings.

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