Crépes tend to be off the table for morning parties because they are last minute to make. Thanks to a few extra eggs in the batter, this herb-filled version can be made ahead and easily reheated before serving.
Makes: 8 servings
- 8 large eggs
- 1½ cups all-purpose flour
- 1¾ cups half-and-half
- 4 Tbsp unsalted butter, melted
- 1 tsp table salt
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh dill
- Cooking spray
- Sour cream
- Process the first 5 ingredients in a blender until smooth. Add the parsley and dill; pulse to combine.
- Heat a10-inch nonstick skillet coated with cooking spray over medium. Pour about a scant1/3 cup of the batter into pan; quickly tilt in all directions so the batter covers the bottom of pan evenly. Cook 1 to 2 minutes or until the crépe is set and can be shaken loose from pan. Turn the crépe; cook 30 seconds. Repeat with remaining batter, stirring the batter occasionally to disperse herbs and coating the pan with cooking spray between each crépe.
- Allow the crépes to cool slightly. Stack the crépes with wax paper in between each one. Place in a large ziplock plastic bag and refrigerate overnight. To serve, remove from wax paper and reheat crépes in microwave 20 to 30 seconds. Fold into quarters, with herbed side out, and place on a serving platter. Serve the crépes with the sour cream. This yields 16 crépes.
Night-Before Crépes Copyright © Rebecca Lang Cooks | rebeccalangcooks.com