Active Time
35 MIN
Total Time
50 MIN
Yield
Serves : 10 to 12
© John Kernick

How to Make It

Step 1    

In a large bowl, whisk the eggs with the heavy cream until blended. Add the tarragon, chervil and 1/3 cup of chives and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let the batter rest for 15 minutes.

Step 2    

Lightly brush an 8-inch nonstick skillet with olive oil and set it over moderate heat. When the pan is hot, add 3 tablespoons of the crêpe batter, swirling to coat the bottom, and cook until golden around the edges, about 30 seconds. Carefully turn the crêpe and continue cooking just until set, about 15 seconds longer. Transfer to a large plate lined with wax paper. Continue making crêpes with the remaining batter, brushing the pan with more olive oil as necessary and layering the crêpes with waxed paper.

Step 3    

Arrange the crêpes on a work surface. Spread lightly with the crème fraîche and top with slices of the smoked salmon. Fold each crêpe in half, then in half again to form triangles. Transfer the stuffed crêpes to plates, sprinkle the crêpes with chives and serve.

Make Ahead

The herbed crêpes can be made up to 8 hours ahead and refrigerated. Bring them to room temperature before filling.

Suggested Pairing

Neither herbed crêpes nor smoked salmon hail from Italy, but that doesn't mean an exotic white from the Italian coast wouldn't be a fine match for both.

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