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  • Herb and Cheese Crepes With Lemon-Herb Butter

  • 3 large eggs
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  • 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.
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