Sounds Good #9 French Crepes

This recipe is from Susan Spicer and her Cookbook: Crescent City Cooking page 61 to 63

3/4 Cup of milk

2 Tablespoons of butter, plus extra for frying

3 eggs

1 Cup Flour

1/8 teaspoon Salt

2 Tablespoons of herbs, such as any combo of Tarragon, thyme, chives, and parsley

Scald the milk and add the 2 tablespoons butter, then cool to lukewarm. 

Place the eggs, flour, salt, and cooled milk in a blender and blend until smooth. Add the herbs and pulse a time or two to mix. Let the batter sit for 15 minutes or overnight in the refrigerator to relax and release air bubbles. If used the next day from fridge, thin slightly with a tablespoon or 2 of water. Melt a small amount of butter in a small nonstick skillet or crepe pan and when hot, pour in about 2 tablespoons of batter swirling to coat  the bottom of pan. Cook for about 30 seconds, then flip and cook for about 5 seconds. Remove from the pan and repeat. Should make about 12-16 crepes. Wrap extra crepes in plastic and refrigerate or freeze for another time.