Herbed Crepes – a delicious recipe with flour, sugar, parsley, fresh chives, salt, low-fat. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, parsley, chives, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
2
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
3
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
246
kcal
Calories
9
g
Fat
29
g
Carbs
11
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 9 ingredients. The key ingredients include: 1 cup all-purpose flour (about 4 1/2 ounces), 2 teaspoons sugar, 1 teaspoon chopped fresh parsley, 1 teaspoon chopped fresh chives, and more.
Yes, Herbed Crepes 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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