Recipe - Herbed Crepes

1 cup Allpurpose flour
1 cup Plus 2 tablespoons whole
milk
3 lg Eggs
2 tablespoon Unsalted butter,; browned
and cooled
1 teaspoon Salt
2 tablespoon Each minced fresh parsley,;
chives, and tarragon
Vegetable oil

In a blender or food processor, combine the flour, milk, eggs, and salt and
process for 15 seconds. Turn off the motor. Using a rubber spatula, scrape
down the sides of the container. Blend the batter for 20 seconds more, then
transfer it to a bowl. Stir in the herbs and let the batter stand at room
temperature, covered, for 1 hour. The batter may be made 1 day in advance
and kept covered and refrigerated. Lightly oil an 8inch crepe or saute pan
and heat over moderate heat. (Oil the pan each time.) Add 2 tablespoons of
the batter and swirl the pan to coat the bottom with the batter. Cook until
lightly brown, about 1 minute. Turn the crepe over and cook 30 seconds
more. Remove from the pan and place on a square of waxed paper. Top with
another square of waxed paper. Repeat until the batter is used, layering
sheets of waxed paper between each crepe to prevent sticking. The crepes
can be wrapped well in plastic and refrigerated for 2 days or frozen for up
to 1 month.

Yield: 168inch crepes
Recipe By :COOKING RIGHT SHOW CR#9668

Posted to MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 08:01:04 0500

From: Meg Antczak meginny@frontiernet.net