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Herb Crepe Batter

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  Eggs 2
  Milk 375 Milliliter (1 1/2 Cups)
  Plain flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Minced parsley 1⁄4 Tablespoon
  Minced chives 1 1⁄4 Teaspoon
  Minced thyme 1 1⁄4 Tablespoon
  Minced tarragon 1 1⁄4 Tablespoon
  Melted butter/Vegetable oil 4 Tablespoon

Beat the eggs, then mix in the milk either by hand or in an electric blender.
Sift the flour with the salt and add to the egg and milk mixture.
Blend thoroughly.
Add the parsley, chives, thyme, tarragon and melted butter or vegetable oil.
Set aside and allow to stand for at least an hour before using.
Stir and, if too thick, add a little milk and mix well Pour one to two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan and tilt the pan to spread the batter.
Cook until the top is dry.
Turn and cook on the other side for about 15 seconds.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 664

% Daily Value*

Total Fat 75 g115.7%

Saturated Fat 42.1 g210.5%

Trans Fat 0 g

Cholesterol 589.5 mg196.5%

Sodium 1281.1 mg53.4%

Total Carbohydrates 185 g61.8%

Dietary Fiber 8.8 g35.2%

Sugars 20.9 g

Protein 42 g83.9%

Vitamin A 92.7% Vitamin C 80%

Calcium 81.1% Iron 68.2%

*Based on a 2000 Calorie diet

Herb Crepe Batter Recipe