Meal Type: Dessert

Total Time: 0 min.

Cuisine: French

     Serving Size: 12 3 6 12 24 48 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

1. Use Basic Crepe Recipe below and add 1 tablespoon minced fresh parsley, 1 tablespoon minced fresh oregano, and 1 tablespoon minced fresh basil to milk mixture for these herb crepes.

2. Basic Crepes: Place flour in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth.

3. Cover batter, and chill for 1 hour. Coat an 8-inch crepe pan or non stick skillet with vegetable cooking spray, and place over medium-high heat until hot.

4. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.

5. Cook about 1 minute. Carefully lift edge of crepe with spatula to test for doneness.

6. The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned.

7. Turn crepe over, and cook 30 seconds on the other side.

8. Place the crepe on a towel, and allow it to cool.

9. Repeat procedure until all of the batter is used.

10. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

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Dietary Notes:

This Herb Crepes recipe is low-sodium with 27.67mg per serving, low-fat with 0.67g per serving and low-saturated fat with 0.17g per serving

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