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Chive Crêpes
Category: Breads
Serves: 20 crepes
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Ingredients:
3/4 c. unbleached flour 1/4 c. whole wheat pastry flour 1 T. minced fresh chives 1/4 t. freshly ground white pepper 1/4 t. kosher salt 2 T. unsalted butter, melted 2 large eggs 1 large egg yolk 1-1/2 c. milk
Directions:
Combine both flours, chives, white pepper and salt in the bowl of a food processor. Add melted butter, eggs and egg yolk. Pulse twice. With motor running, slowly add milk. Scrape down the sides of bowl and blend for 5 seconds more. Pour batter in a bowl, cover with plastic wrap and let stand in refrigerator for several hours or overnight. Place butter in a nonstick pan and set over high heat. When hot, add several tablespoons of batter and quickly tilt the pan to coat the bottom. Reduce heat to medium and cook until bottom is nicely browned, about 1 minute. Turn out onto a tea towel. Add more butter to pan as needed.