“Another great recipe from my friend, Gaye. These crepes will enhance any seafood or poultry filling. I use them when I make Gaye's recipe for Chicken Crepes in Sherried Mornay Sauce,#225193. You can place waxed or parchment paper between each crepe and freeze them for later use. Prep time does not include refrigerated time.”
16 crepes

Ingredients Nutrition


  1. Combine all ingredients except for the fines herbes in a blender or food processor with a steel blade.
  2. Blend at high speed for a few seconds.
  3. Turn off blender, scrape down sides, and blend again for 40 seconds.
  4. Pour batter into a bowl and add fines herbes, stirring well.
  5. Cover and refrigerate at least 2 hours before using.
  6. Lightly grease an 8 inch frying or crepe pan.
  7. Heat the pan over medium-high heat until a few drops of water flicked into it sputter and evaporate immediately. Wipe grease out of pan with a paper towel.
  8. Using a ladle, pour about 2-3 tablespoons of batter into the pan.
  9. Quickly turn and tilt the pan to cover the bottom with a very thin coating of batter.
  10. Cook about 1 minute; turn the crepe using your fingers or a silicone spatula. Cook an additional minute.
  11. Remove the crepe by inverting the pan over a piece of waxed paper. Stack crepes with wax paper between crepes.
  12. Wrap in foil to freeze or refrigerate until ready to fill. Crepes should be brought up to room temperature before being separated and filled.

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