Fresh Herb Crêpes – a delicious recipe with flour, milk, eggs, salt, fresh herbs, Vegetable cooking spray. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
254
kcal
Calories
10
g
Fat
27
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup milk, 3 large eggs, 1/2 teaspoon table salt, and more.
Yes, Fresh Herb Crêpes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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