Yay! We have made it onto day 3 of my week dedicated to all things Easter brunch. Is this week flying by or what? I feel like the winter has dragged on, but as soon as the temperatures started to rise, the days started flying by way too quickly! Maybe this is because we keep ourselves busier when it’s warmer outside. There is more to do in the summer. Where most winter days tend to be boring unless of course you live right next to a ski resort. Ugh, someday…someday. I made crepes for you today! Savory herb crepes with hollandaise to be exact! Why no, crepes do not always have to be sweet, and although a perfect crepe stuffed with fresh fruit and mascarpone is one of my favorite snacks on the planet, savory crepes are right up there too! These herb crepes are a definite must-have for Easter!
I promise you. Crepes are not hard to make. I promise, promise, promise. They just take a little time, patience and careful watching. It’s not the kind of recipe that you can walk away from for a few minutes because they literally cook in minutes! You also don’t need a fancy shmancy crepe maker either. It does make things easier if you have a crepe maker, but crepes can easily be made in a crepe pan or even an omelet pan!
See…There are no excuses!
The batter is a simple blend of flour, eggs, milk, water, butter and salt. You can whip up this batter by hand, in a blender or in a food processor (which is how I make them). This crepe recipe in particular adds fresh herbs into the mix, making each bite you take taste like fresh springiness. The hollandaise on top pulls the whole dish together and will definitely add some brightness to your Easter brunch spread.
You can get super creative with the fillings. Ham and cheese with a drizzle of mustard is one of my favorite combinations, but fresh veggies like asparagus are another great alternative.
I hope everyone is having a wonderful week! Pair these crepes with a lighter beer like a pilsner and have a wonderful Tuesday! xo
- 1 cup unsalted butter
- 5 large egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/2 teaspoon paprika
- black pepper
- 1 3/4 cups flour
- 3 eggs
- 1 1/4 cup milk
- 1/2 cup water
- ½ teaspoon salt
- 1/4 cup chopped mixed herbs parsley, thyme, oregano, tarragon
- 4 tablespoons unsalted butter melted
- optional fillings: ham cheese, arugula
- In a small saucepan, melt the butter over medium-low heat. While the butter is melting, whisk the egg yolks, lemon juice, and water together in a medium bowl until thoroughly combined. Once the butter has melted, add a tablespoon of butter to the egg mixture, whisking vigorously as you add it. Add another tablespoon of the melted butter to the bowl and again whisk vigorously as you add it. Pour the egg mixture into the small saucepan and continue to whisk vigorously as you add it. Continue to whisk until the hollandaise JUST begins to thicken, about 3-4 minutes. As soon as it begins to thicken, season with paprika, salt and pepper to taste. Reduce the heat to the lowest setting possible and keep warm on the stove until you are ready to serve. If you find that the hollandaise continues to thicken add a tablespoon or two or water to thin it out.
- In the bowl of your food processor, combine the flour and eggs. Process until the two ingredients come together. With the food processor running, pour in the milk and water. Continue to pulse until smooth. Again with the food processor running, pour in the melted butter and season with salt. Pour the batter into a bowl. Fold in the mixed herbs.
- Heat a crepe pan or small omelet pan over medium heat. Spray with a non-stick spray before you cook EACH crepe to prevent sticking. Pour about 1/4 cup of batter directly into the middle of the pan and swirl to coat the bottom. Cook the crepe for 2-3 minutes or until the bottom is light brown in color and the edges are completely set. Flip over and cook for an additional minute. Transfer to a serving platter and repeat for the rest of the batter.
- Serve the crepes warm with desired fillings and topped with hollandaise and mixed herbs.