3 large eggs

3 large eggs

11/4 cups low-fat milk (2 percent)

3 tablespoons melted, salted butter, divided

1 cup flour

1/2; cup grated cheese, such as a combination of aged Gruyere and Parmigiano-Reggiano (may substitute favorite hard/semihard cheeses)

1 tablespoon minced, fresh chives

1 tablespoon finely chopped, fresh, flat-leaf parsley

1 tablespoon finely chopped, fresh thyme or dill

In a mixing bowl, whisk the eggs until blended, then whisk in the milk and 2 tablespoons of the melted butter. Sift the flour into batter, stirring until incorporated. Add the cheese and herbs, stirring to form a fairly smooth batter. Cover with plastic wrap and refrigerate for at least 45 minutes and up to several hours.

Heat an 8-inch skillet or crepe pan over medium heat. Add a touch of remaining tablespoon of melted butter. Once butter is hot, stir crepe batter to smooth. Add 1/4 cup batter to hot skillet; immediately swirl it around to create a very thin coating over entire bottom of skillet. Cook for 60 to 90 seconds. Use a thin metal spatula to loosen crepe around edges and carefully flip it over. Cook second side for a minute or more, until it just begins to turn a pale golden-brown. Slide crepe onto a plate.

Repeat to use all batter, stacking crepes flat on plate as you work. (You may wish to keep plate of crepes warm in a 200-degree oven as you work.) Crepes may be kept warm in oven for about an hour before serving.

Serve crepes loosely folded over (once or twice), or rolled into a fat cigar shape. Drizzle with lemon-herb butter. Makes 4 to 6 servings (makes 12 crepes).

LEMON-HERB BUTTER: In a small pan over low heat, melt 4 tablespoons (1/2 stick) salted butter. Add 1/2 teaspoon finely grated lemon zest and 1 tablespoon each: minced, fresh chives; finely chopped, fresh, flat-leaf parsley; and finely chopped, fresh thyme or dill, Lightly season with freshly ground black pepper. Cook for a minute or two. Taste and add salt if needed. May be made and stored, refrigerated, a day in advance; just before serving, reheat over low heat just until bubbling.

— Recipe from Maine cookbook author Kathy Gunst, courtesy of The Washington Post.