Herb and cheese crepes with lemon-herb butter

Herb and Cheese Crepes With Lemon-Herb Butter

4 to 6 servings (makes 12 crepes)

A savory crepe can be enjoyed at any meal. When it’s time to cook, don’t worry if your first crepe sticks; subsequent ones will get easier, with each crepe turning out more beautifully than the previous one. A thin, flexible metal spatula works best for loosening crisp edges just before each crepe is flipped. Serve with fruit salad or a green salad.

MAKE AHEAD: The crepe batter needs to rest, refrigerated, for at least 45 minutes and up to several hours. The lemon-herb butter can be refrigerated a day in advance; just before serving, reheat over low heat just until bubbling. The crepes are best made and served right away. But you can make them about an hour in advance, layering them on a plate and keeping them warm in a 200-degree oven.

From Maine cookbook author Kathy Gunst.

Ingredients

For the crepes

3 large eggs

1 1/4 cups low-fat milk (2 percent)

3 tablespoons melted, salted butter

1 cup flour

1/2 cup grated cheese, such as a combination of aged Gruyere and Parmigiano-Reggiano (may substitute your Mom’s favorite hard/semi-hard cheeses)

1 tablespoon minced fresh chives

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon finely chopped fresh thyme or dill

For the lemon-herb butter

4 tablespoons (1/2 stick) salted butter

1 tablespoon minced fresh chives

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon finely chopped fresh thyme or dill

1/2 teaspoon finely grated lemon zest (regular or Meyer lemon)

Freshly ground black pepper

Kosher or fine sea salt (optional)

Steps

For the crepes: Whisk the eggs in a mixing bowl until blended, then whisk in the milk and 2 tablespoons of the melted butter. Sift the flour into the batter, stirring until incorporated. Add the cheese and the herbs, stirring to form a fairly smooth batter. Cover with plastic wrap and refrigerate for at least 45 minutes and up to several hours.

For the lemon-herb butter: Melt the butter in a small pan over low heat. Add the herbs, lemon zest and a light sprinkling of pepper; cook for a minute or two. Taste and add salt if needed.

Make the crepes: Heat an 8-inch skillet or crepe pan over medium heat. Add a touch of the remaining tablespoon of melted butter. Once the butter’s hot, stir the crepe batter to smooth. Add 1/4 cup of the batter to the hot skillet; immediately swirl it around to create a very thin coating over the entire bottom of the skillet. Cook for 60 to 90 seconds. Use a thin metal spatula to loosen the crepe around the edges and carefully flip it over. Cook the second side for a minute or more, until it just begins to turn a pale golden brown. Slide the crepe onto a plate.

Repeat to use all the batter, stacking the crepes flat on the plate as you work. (You may wish to keep the plate of crepes warm in a 200-degree oven as you work.)

Serve the crepes loosely folded over (once or twice), or rolled into a fat cigar shape. Drizzle with the lemon-herb butter.

Nutrition information per serving (based on 6): 290 calories, 11 g protein, 19 g carbohydrates, 19 g fat, 11 g saturated fat, 140 mg cholesterol, 240 mg sodium, 0 g dietary fiber, 0 g sugar