Crepes Aux Fines Herbes Recipes

Steps:

• Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
• Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
• Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

Steps:

• Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months.
• Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.

Steps:

• Combine all ingredients except for the fines herbes in a blender or food processor with a steel blade.
• Blend at high speed for a few seconds.
• Turn off blender, scrape down sides, and blend again for 40 seconds.
• Pour batter into a bowl and add fines herbes, stirring well.
• Cover and refrigerate at least 2 hours before using.
• Lightly grease an 8 inch frying or crepe pan.
• Heat the pan over medium-high heat until a few drops of water flicked into it sputter and evaporate immediately. Wipe grease out of pan with a paper towel.
• Using a ladle, pour about 2-3 tablespoons of batter into the pan.
• Quickly turn and tilt the pan to cover the bottom with a very thin coating of batter.
• Cook about 1 minute; turn the crepe using your fingers or a silicone spatula. Cook an additional minute.
• Remove the crepe by inverting the pan over a piece of waxed paper. Stack crepes with wax paper between crepes.
• Wrap in foil to freeze or refrigerate until ready to fill. Crepes should be brought up to room temperature before being separated and filled.