Preparation time: 5 minutes
Waiting time: 30 minutes
Cooking time: 15 minutes
These crêpes are so versatile!
You can fill them with savoury mixtures for an easy lunch or supper.
For example, fill the warm crêpes with seafood and sauce (Vary the seafood according to taste and availability using scallops, langoustines, clams, mussels…), sautéed mushrooms, etc.
For an unusual dish, cook some merguez sausages on the barbecue, or fry over a high heat in a non-stick frying pan. At the last moment, brush herb crêpes with a little Dijon mustard, drizzle with maple syrup, and roll them round the sausages. This elegant way of serving merguez really brings out their flavour.
A step-by-step rcipe:
Put the flour in a bowl and make a well in the middle.
Add one-third of the milk, the eggs, a pinch of salt and a grinding of pepper.
Mix lightly with a whisk to make a smooth batter.
Then stir in the rest of the milk.
Cover with cling film and leave to rest for at least 30 minutes.
Stir the herbs into the batter just before cooking.
To cook the crêpes, heat a 26-30 cm frying pan. Spear the rounded side of the potato with a fork, dip into the clarified butter and slide the flat side over the hot pan surface to grease it; remove.
Stir the batter, then ladle just enough into the pan to cover the base. Cook quickly for about 1 minute, then toss the crêpe or turn it over with a palette knife and cook the other side for barely a minute.
Make another 5 crêpes in the same way.
Stack the cooked crêpes on a plate, interleaving a band of greaseproof paper between each one to prevent them from sticking together.
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