Recipe: Aromatic herbs crepes
Crepes, pancakes and tortillas with herbs
May 23, 2010
The crepes (or pancakes) are among the first recipes I tried, when I was a teen-ager.
As I have often said, I've always loved aromatic herbs.
Now consider the two statements together... how is it possible that I never cooked pancakes with aromatic herbs before?
 I chose a mixture of fresh herbs for this recipe: cilantro, chives, parsley, marjoram, lemon balm.
Feel free to use your favorite combination and reduce the dose if you're using dried herbs instead of fresh ones.
 Aromatic herbs crepes
Ingredients
Makes 8-10 crepes:
110g all-purpose flour
1 cup fresh aromatic herbs (coriander, chives, parsley, marjoram, rosemary, balm, basil...)
1 egg
250ml milk
1 tsp baking powder
 Directions
Chop the aromatic herbs and mix with the flour. Add the beaten egg, milk and baking powder.
Heat a non-stick frying pan 24 cm in diameter and pour a sauces ladle of the mixture on it (about 2-3 tablespoons).
Pour in the center, then tilt the pan so that it reaches the edges.
Wait a few minutes, until bubbles appear and edges are darkened. Now gently pull the crepe and turn.
Cook two minutes on the other side and proceed with a new crepe.
Use these crepes in many savory recipes.
We stuffed them with cheese and covered with honey... delicious!
 One year ago:
Flowers tea
This goes to Preeti for her Green Gourmet Event.
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