Cheese and Herb Crêpes

Another winning recipe from my new cookbook, these savory crêpes are so fresh and delicious! For dinner, I wanted something a bit more substantial than just a topping of herb butter, so I added a mixture of sautéed zucchini and onions as a crêpe filling with a sprinkling of additional grated white cheddar cheese.

Source: Stonewall Kitchen Harvest

Ingredients
1 cup milk, whole or 2%
3 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
½ cup packed grated cheddar, or your favorite hard grating cheese
1 tablespoon chopped fresh thyme, or ½ teaspoon dried
1 tablespoon chopped fresh rosemary, or ½ teaspoon dried and crumbled
¼ teaspoon salt
Freshly ground black pepper to taste
Vegetable oil for greasing the pan
Herb butter

Directions
Combine the milk, ¼ cup of water, and the eggs in a large bowl and blend with a hand-held mixer for about 1 minute. Sift the flour on top and gently mix it into the batter. Add the melted butter and mix briefly on high. Fold in the cheese, herbs, salt, and pepper. Let the crêpe batter sit for at least 30 minutes, and up to 6 hours, covered, in the refrigerator.

Very lightly grease a heavy 8-inch skillet or crêpe pan over low heat. (The best way to grease the pan is with a pastry brush so there is only a light coating.) Add about ¼ cup of batter to the hot pan, immediately swirling the batter around the bottom of the pan so it creates a thin, even “pancake.” Cook the crêpe for about another 45 seconds. Use the spatula to loosen the crepe and transfer to a plate. Repeat to use up all the batter. (You can make the crêpes about 1 hour ahead of time, layer them on a plate, and keep them warm in a low, 250 degree F oven, or simply reheat them, one at a time, in the crêpe pan just before serving.) Serve folded in half or rolled into a cigar shape, topped with a touch of the herb butter.