Crepes Aux Fines Herbes Recipes

FINES HERBES OMELET

Steps:

• Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
• Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
• Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

OMELETTES AUX FINES HERBES

Steps:

• Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
• Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
• In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
• Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
• Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
• For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.

CREPES AUX FINES HERBES

Steps:

• Combine all ingredients except for the fines herbes in a blender or food processor with a steel blade.
• Blend at high speed for a few seconds.
• Turn off blender, scrape down sides, and blend again for 40 seconds.
• Pour batter into a bowl and add fines herbes, stirring well.
• Cover and refrigerate at least 2 hours before using.
• Lightly grease an 8 inch frying or crepe pan.
• Heat the pan over medium-high heat until a few drops of water flicked into it sputter and evaporate immediately. Wipe grease out of pan with a paper towel.
• Using a ladle, pour about 2-3 tablespoons of batter into the pan.
• Quickly turn and tilt the pan to cover the bottom with a very thin coating of batter.
• Cook about 1 minute; turn the crepe using your fingers or a silicone spatula. Cook an additional minute.
• Remove the crepe by inverting the pan over a piece of waxed paper. Stack crepes with wax paper between crepes.
• Wrap in foil to freeze or refrigerate until ready to fill. Crepes should be brought up to room temperature before being separated and filled.