A batch of herb crepes is a nice ingredient to have on hand. These crepes can be used several different savory dishes such as a dinner crepes with green chile and cheese (recipe above) or mushrooms and greens.
It takes about 10 minutes to whisk together the batter but you should let the batter rest for 30 minutes. It's not absolutely necessary, but the resulting crepes do come out a little lighter. The crepes can be made up to 3 days in advance and refrigerated until ready to use.
"*" See Kitchen Notes for more information about this recipe.
Continue making crepes one at a time until you use up all of the batter. You might need to let the skillet cool for about 15 seconds between crepes if it starts getting too hot.
Flour - Whole wheat pastry flour is best IMO. It yields a lighter crepe.
Milk - I have replaced the 2% milk that I normally use with non-sweetened almond milk and see very little difference in flavor or texture.
The Herbs - Just about any herb can be used. I find that dried dill or tarragon make a nice tasty crepe. You could also use a combination of herbs. I have found that dried herbs work best because you can crush them into a powder for better distributed.
Number of crepes – The number of crepes you end up with vary. It depends on the size of the crepes and the thickness. With an 8 - 10 inch crepe pan and a scant 1/3 cup batter, you end up with about 12 - 14 relatively light and thin crepes.
Leftover crepes - To store leftover crepes fold a papertowel over the stack of crepes and store in a plastic bag or airtight container. Seal and refrigerate. They will keep up to 5 days.
Recipe author: MJ of MJ's Kitchen