- 10 large eggs, at room temperature
- 1/2 cup heavy cream
- 1/3 cup coarsely chopped tarragon
- 1/3 cup coarsely chopped chervil or flat-leaf parsley
- 1/3 cup snipped chives, plus more for garnish
- Kosher salt and freshly ground pepper
- Olive oil, for brushing
- 1 cup crème fraîche
- 1 pound thinly sliced smoked salmon
- 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.
- 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.
- 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.
The herbed crêpes can be made up to 8 hours ahead and refrigerated. Bring them to room temperature before filling.
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.