Dill French Crêpes
Add freshly chopped dill to a French classic to elevate your brunch game.
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.
Video
Nutrition
Calories: 139kcalCarbohydrates: 13gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 74mgSodium: 134mgPotassium: 109mgFiber: 0.3gSugar: 3gVitamin A: 303IUVitamin C: 0.03mgCalcium: 72mgIron: 1mg
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