Green Pancake
- Level: Easy
- Yield: 6 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 157
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 65
- Sodium
- 208
- Total: 30 min
- Active: 30 min
Ingredients
1 cup milk or almond milk
3/4 cup lightly packed fresh soft herbs (any mix of parsley, basil, cilantro, fresh mint, dill, chives or scallions... whatever is leftover in your fridge), coarsely chopped
2 large eggs
1 cup all-purpose flour
2 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
Unsalted butter or oil, for cooking
Toppings, for serving (see Cook's Note)
Directions
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
Cook’s Note
Suggested toppings: shredded cheese, chopped veggies, ham or other meats, more fresh herbs, a fried egg... the world is your crepe topping oyster! My fave is Swiss, tomatoes, red onions and za'atar.