Recipes
Chive Crêpes with Chicken Salad
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1⅓ c. milk
- ¾ c. + 1 tbsp. flour
- 4 eggs
- 3 tsp. oil, plus additional for cooking
- 1 pkg. CHIVES, chopped
- 1 pkg. CHERVIL, 1 tbsp. chopped
- 1 pkg. TARRAGON, 1 tbsp. chopped
Instructions:
Mix all ingredients in a blender until smooth. Use ⅓ c. batter for each crêpe.
Heat 8-inch non stick skillet on medium-high, add ½ tsp. vegetable oil, then add batter. Swirl to coat entire bottom of the skillet. Once “wetness” turns dry, flip each crêpe out onto wax paper. Cool. Turn crêpe with cooked side up onto chopping board.
Fill each crêpe with 2 tbsp. of your favorite chicken salad. Roll up, wrap in plastic wrap and chill for at least 30 minutes.
Serve crêpes as is for brunch with a bottled creamy dressing on the side, or cut each crêpe into 4 pieces and stand upright for a spring appetizer. Top with remaining CHERVIL and TARRAGON leaves.
Shenandoah Growers suggests:
An Italian Soave is the perfect complement to these crêpes.