The only difference between a regular crepe and a tarragon crepe is the tarragon and a small amount of celery seed. Tarragon has a sweet aroma, but you don’t notice it as much in this savory recipe.
1 Cup Flour
1 Cup Milk
about 1 Cup of Water
1/4 Teaspoon Salt
2 Tablespoons Butter
1/4 Teaspoons Celery Seed
3 Tablespoons Tarragon
Mix everything in a bowl except for the water. Add that last, a little bit at time, until the consistency is thick but runny at the same time. You want crepe batter to be thin enough to coat an entire pan easily; but also have the consistency of a pancake. You may not need all of it.
Let the batter sit for 30 minutes.
Heat a crepe pan and coat with 1/3 cup of batter, tilting it off the heat to do so. Flip after the edges turn crispy and then cook the other side for 15-30 seconds. Remove from pan. You should get about 8 crepes with this recipe.
I filled these with fried eggs and goat cheese. You could also fill them with asparagus and ham.