Herb Crepe Batter
|Milk||375 Milliliter (1 1/2 Cups)|
|Plain flour||1 1⁄4 Cup (20 tbs)|
|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.
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.