Crepes Aux Fines Herbes
Delicate, flavorful, and classically French, Crepes Aux Fines Herbes are a sophisticated twist on traditional crepes, infused with the fresh, aromatic notes of chives, parsley, and tarragon. These ultra-thin, buttery crepes come together with a simple batter of all-purpose flour, milk, eggs, and melted butter, expertly balanced with a dash of salt for savory perfection. Perfect for brunch or a light lunch, these herbaceous crepes can be served plain or filled with gourmet ingredients like goat cheese, smoked salmon, or roasted vegetables to elevate your meal. With just 15 minutes of prep time and a short resting period to enhance the flavors, this recipe brings a taste of France to your table with ease. Whether you're planning a weekend treat or hosting guests, these crepes are a versatile masterpiece guaranteed to impress!
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Recipe Information
Ingredients
- 125 grams all-purpose flour
- 2 pieces eggs
- 300 milliliters whole milk
- 30 grams unsalted butter, melted
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 0.5 teaspoons salt
- 1 tablespoon unsalted butter (for frying)
Instructions
In a large mixing bowl, sift the all-purpose flour and add the salt; make a well in the center.
Crack the eggs into the well and whisk gently to incorporate the flour into the eggs gradually.
Slowly pour in the whole milk while whisking continuously to create a smooth, lump-free batter.
Stir in the melted butter, chopped chives, parsley, and tarragon until evenly combined.
Cover the batter and let it rest for at least 15 minutes to allow the gluten to relax and the flavors to meld.
Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter (about 1 teaspoon) to lightly coat the surface.
Pour about 60 milliliters (1/4 cup) of batter into the pan, swirling it immediately to form a thin, even layer.
Cook the crepe for about 1-2 minutes or until the edges begin to curl and the bottom is lightly golden brown.
Flip the crepe using a spatula and cook for an additional 1 minute until cooked through but not overly crispy.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding butter to the pan as needed.
Serve the crepes warm as-is or fill them with savory ingredients like goat cheese, smoked salmon, or sautéed vegetables for a more substantial meal.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
