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1
Heat the oven to 300 degrees F and arrange a rack in the middle.
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2
Place eggs, milk, and herbs in a large bowl, season with several pinches of salt and pepper, and whisk until eggs are broken up.
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3
Heat 1 teaspoon of the oil in a 10-inch nonstick frying pan or 8-inch crepe pan over medium-high heat until shimmering.
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4
Add a quarter of the egg mixture (about 1/3 cup) and rotate the pan to distribute the mixture in a thin, even layer until it reaches the edges of the pan.
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5
Cook undisturbed until the edges start to brown and the egg is just cooked through, about 30 seconds (you do not need to flip it).
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6
Carefully slide the omelet onto a baking sheet.
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7
Repeat with the remaining oil and egg mixture to make three more omelets.
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8
(Its fine to stack the omelets on the baking sheet.)
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9
Spread a quarter of the creme fraiche or sour cream over half of one omelet, fold in half to enclose the creme fraiche, then in half again, forming a fan shape; set aside on the baking sheet.
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10
Repeat with the remaining creme fraiche and omelets.
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11
Evenly space the filled omelets on the baking sheet and place in the oven until heated through, about 3 to 4 minutes.
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12
Serve immediately.
