For crêpes
- 2 cups whole milk
- 1 1/2 cups all-purpose flour
- 3 large egg
- 1 tsp salt
- 3 Tablespoons butter, melted and more for cooking crêpes
- 3 teaspoons olive oil for cooking crêpes
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh dill, parsley, tarragon, thyme (all optional)
For filling
- 1 oz cream cheese (1 tablespoon plus 2 teaspoons), softened
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon finely grated fresh lemon zest
- Rounded 1/4 teaspoon coarsely ground black pepper
- 1 oz thinly sliced smoked salmon
DIRECTIONS:
Combine the flour and salt in a bowl.
Make a well and whisk in the eggs and milk until smooth.
Add the butter and herbs. Let batter rest for 10 minutes (This allows the flour to absorb the liquid)
Heat an 8″ or 9″ saute pan over medium high heat until hot. Lightly brush pan with butter and olive oil.
Pour 1/4 cup of batter into the center of the pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of the pan) Cook for 30 seconds. Lift edge with a spatula to check for doneness. Shake and jerk the pan by its handle to loosen crepe. Turn crepe over and cook an additional 15-20 seconds. (Second side will be spotty brown)
Transfer to a wire rack to cool. Repeat with remaining batter.
