1 1/4 cup flour
1/c cup milk
3/4 cup whipping cream
2 TB melted butter
1 TB chopped thyme
1 TB chopped dill
dash of salt
Combine all dry ingredients together in one medium sized bowl.
In another bowl combine all the dry ingredients.
While whisking the wet, slowly pour in the dry until well combined.
Cover bowl and refrigerate for at least one hour.
Heat a crepe pan or saute pan with oil on medium.
Ladle batter on pan and swirl around until completely coated.
Flip when done and remove when begining to brown.
Pairs Well With
Made these crepes for brunch today with sauteed wild mushrooms, caramelized onions and Canadian bacon. Dee-lish...
The recipe is originally found on epicurious.com but we made a few changes and substitutions.