Herb Crepes

This is basically a standard savoury crepe batter with added herbs, the zest and juice of lime.

Ingredients make approx. 25 small

2 eggs (100g)

420 g milk

170 g plain flour

⅓ tsp sea salt

2 tbls melted butter (40g)

2 tsp mixed dried herbs

1 lime zest and juice

Method

Place eggs in a bowl and beat lightly with a whisk. Pour in the milk and combine. Add flour and salt in a steady stream while whisking until batter is smooth. Blend in the melted butter and allow the mixture to rest for at least 30 minutes. Heat a nonstick 12 cm round frying pan over medium heat. Lightly grease with melted butter or spray oil. Pour batter into the pan and swirl it around, as a result the bottom should be evenly coated. Cook the crepe for approx. 1 minute on one side until golden. Flip the pancake over and cook the other side for approx. 20 seconds. Slide the pancake out of the pan and pile on a plate. Continue until all the batter is used. Cover the crepes and place in the fridge or for use within an hour keep warm in a 100ºC oven.

Note: Use your preferred fresh chopped herbs instead of dried herbs.