Here, Fresh Herb Crêpes are wrapped around savory scrambled eggs, but they also pair well wrapped around smoked salmond or veggies for summer rolls. 

Gallery

Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary

total:
1 hr 20 mins
hands-on:
20 mins
Yield:
Makes about 1 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.

    Advertisement
  • Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.

  • 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 crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.

  • Note: To make ahead, stack cooled crêpes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.

Advertisement