Transform your brunch game with these delicate, savory, Dill French Crêpes. Infuse the batter with freshness of dill for a unique twist. Pair these crepes with creamy cheeses, smoked salmon, or sautéed vegetables for a perfect flavor combination. Embrace the art of French cooking and impress your guests, or treat yourself to an elegant and satisfying meal. Make a the traditional version with my Pâte à Crêpes recipe.
Find more delicious Brunch ideas with my Apple Cinnamon Waffles recipe or my Greek Yogurt Oatmeal Pancakes. Make more savory favorites using mushrooms with my Mushroom Tartine and Salmon Stuffed Mushrooms recipes..
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Ingredients
Find below the list of ingredients used for my Dill French Crêpes recipe.
- Flour
- Sugar
- Salt
- Milk
- Eggs
- Butter
- Fresh Dill
See recipe card for quantities.
Make the Dill French Crêpe Batter
- Whisk together in a large bowl, the flour, salt, and sugar.
- Add to the flour mixture, the eggs, chopped fresh dill, and ½ cup of the milk.
- Mix the first part of the mixture with a whisk, just until combined and smooth.
- Add the rest of the milk, a little bit at a time, making sure to whisk until smooth after each addition.
5. Pour the melted butter into the batter while whisking at the same time. Cover the batter and let it rest in the refrigerator for 20 minutes.
Cook the Dill French Crêpes
1. Heat up a 9-inch non-stick pan or crêpe pan, on medium-high heat. Once hot, use a silicone brush to very lightly coat the pan with melted butter. Be careful to not add too much butter so that the batter can spread in the pan and not slide.
2. Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan. If you have a crêpe spreading tool, use that.
- Place the pan back on the heat and cook for 30 seconds to a minutes, or until the batter sets on the top and the edges of the crêpe crisp up and release from the edges of the pan.
- Use a spatula and your fingers to carefully flip the crêpe over. Cook for another 30 seconds or until the Dill French Crêpes are golden, and caramelization spots appear.
Keep the cooked Pâte à Crêpes soft and pliable after cooking, follow these tips:
Cover While Cooling
Wrap the stack tightly, if you’re not serving the crêpes immediately, with aluminum foil or plastic wrap while they’re still slightly warm. This prevents them from drying out.
Stack the Crêpes
Place the Dill French Crêpes on a plate after cooking, and immediately cover it with another plate, lid, or a clean kitchen towel. The steam trapped between the crêpes keeps them moist and soft.
Use Wax Paper or Parchment Paper
If you're stacking multiple crêpes, place a sheet of wax or parchment paper between them to prevent sticking while retaining their moisture.
Substitutions
- Milk - Replace the milk with any substitute like almond, oat, cashew, or soy milk.
- Butter - Feel free to replace the butter with a plant-base butter for same results.
Equipment
French Crêpe Pan
This pan features a flat, shallow surface with low or no sides, making it easy to spread the batter evenly and flip the crêpe without breaking it. Crêpe pans are usually made of materials that ensure even heat distribution, such as cast iron, carbon steel, or non-stick aluminum. Use a regular non-stick frying pan if you don't have a Crepe Pan.
Crêpe Spreader
Typically made of wood or stainless steel, it consists of a long, flat, T-shaped or straight bar that glides smoothly over the batter. The spreader allows the cook to achieve the perfect thickness and circular shape by spreading the batter evenly across the pan's surface.
Other Handy Tools
- Use a Hand Whisk to create a smooth and lump-free batter.
- Scrape down the sides of the bowl with a Rubber Spatula
- Brush the pan with butter using a Silicone Brush
- Use a ⅓ Cup Measuring Cup for even portioning of the batter.
Storing the Dill French Crêpes
Allow freshly cooked Dill French crêpes to cool completely at room temperature in a single layer to prevent sticking. Stack the crêpes with parchment or wax paper between each one to maintain their delicate texture. Place the stack in an airtight container or tightly wrap it with plastic wrap to avoid drying out.
Store the crêpes in the refrigerator for up to two days for optimal freshness. Freeze the stack, with parchment paper intact, in a resealable freezer bag for longer storage of up to two months. Reheat gently in a non-stick skillet or microwave to restore their signature tenderness.
Serving Ideas for Dill French Crêpes
Replace bagels with dill French crepes for a sophisticated take on a lox platter. Layer smoked salmon, cream cheese, capers, and red onion inside for an elegant brunch option. Roll the crepes with herbed goat cheese and chives to create flavorful appetizers. Stuff them with scrambled eggs, sautéed spinach, and crème fraîche for a heartier dish. Elevate any meal by folding, rolling, or stacking these versatile, herbaceous crepes.
Recipe
Dill French Crêpes
Ingredients
- 1 cup All Purpose Flour
- ½ tablespoon Granulated Sugar
- ¼ teaspoon Salt
- 3 large Eggs
- 1 tablespoon Fresh Dill finely chopped
- 2 cup Milk divided
- 4 tablespoon Butter melted, divided
Instructions
- In a large bowl, mix together the flour, salt, and sugar.
- In the flour mixture, whisk in the eggs, chopped dill, and ½ cup of the milk. Whisk vigorously until smooth.
- Once smooth, slowly whisk in the rest of the milk, making sure the batter returns to being smooth after each addition. Follow by whisking in the 2 tablespoon of the melted butter.
- Cover with plastic wrap, directly on the batter. Place the bowl in the refrigerator and let it rest for 45 minutes.
- Heat up a 9-inch non-stick pan or crêpe pan, on medium-high heat. Once hot, use a silicone brush to very lightly coat the pan with melted butter. Be careful to not add too much butter so that the batter can spread in the pan and not slide.
- Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan.
- For softer crêpes, cook until the dough has set on the top. For a more classic crêpes, cook until the edges start to crisp up and release from the pan.
- Use a rubber spatula to carefully flip the crêpes over. Cook for another 15-30 seconds, or until golden spots start to appear.
- Remove from the pan and stack the cooked crêpes on a plate. Repeat to create the 10 French Crêpes.
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