Categories: Breakfast, Vegetables, Vegetarian

Ingredients

• 2 eggs, whipped with fork
• 2 cups milk, fat-free (fresh or from mix)
• 2 Tbsp sour cream
• 1/2 tsp salt
• 1 tsp sugar
• 4 Tbsp flour
• 4 Tbsp urad dal (lentil) flour
• 1/2 tsp black pepper
• 1 Tbsp tarragon, dried
• 8 green onions, thinly sliced

Directions

1. Combine the milk, sour cream and eggs and whip with a fork until the sour cream is mostly dissolved.

2. Add the rest of the ingredients except for the green onions and mix (with a fork or whisk) until frothy and well mixed. Add enough water or flour to reach the appropriate crepe batter thickness (leaves a ~1-2mm film on a spoon, but most batter drips off in 5 seconds).

3. Preheat a frying or crepe pan on medium heat (~2-3 minutes). A drop of water placed on the pan should sizzle a bit but not move around.

4. Add 1/2 tsp oil and swirl it around the pan; I use grapeseed or olive oil. Pour one small scoop (~3 Tbsp, a small soup ladle-full, or half a large/normal soup ladle full) of batter on the pan, swirl it around to spread it thin. The batter should make a circle 6 inches round.

5. Quickly add 1 Tbsp or half a handful of green onions on top. Allow the crepe brown slightly (about 2 minutes), press the green onions down to flatten them, and flip. Cook on second side ofr 30 seconds, and remove. The way to tell when a crepe is ready to be flipped is to watch the appearance of the top of the crepe – once the top is no longer wet or glistening, the crepe has cooked through fully and is ready to be flipped. Flipping is not necessary, but adds flavor.

6. Repeat with the rest of the batter. Serve with a slice of ham, proscuitto, hard cheese, smoked cheese, with a side of tomatoes or tomato salsa for breakfast. Alternatively, use as a base for stuffed, baked pasta dishes.

7. Makes 12 six inch crepes.

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