Tarragon Crepes

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

2 Eggs

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.


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