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Crępes: Eventail aux Fines Herbes

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

For more on crêpes have a look at the article written by Peter Hertzmann <click here>


150 grams grated gouda, gruyére, or comté
1 tablespoon minced chives
1 tablespoon minced parsley
1 tablespoon minced chervil or cilantro
fine salt and freshly ground pepper, to taste
4 crêpes* (10" diameter)
2 tablespoons butter

  • Preheat oven to 170 °F
  • Combine cheese, herbs, salt, and pepper. Set aside.
  • Using a non-stick crêpe pan, prepare a 10" diameter crêpe. After flipping the crêpe from the first side to the second, add one-quarter of the cheese mixture to one half of the cooking crêpe. When the second side is cooked, fold the half without the cheese over the other half to form a semi-circle. Fold in half again to make a quarter circle. Set aside in the oven to keep warm. Prepare three more crêpes in the same manner.
  • Melt half the butter in the same crêpe pan and quickly fry two of the filled crêpes until slightly browned. Arrange on a serving plate. Fry the other two crêpes in the same manner.

Crępe recipe:*


130 grams all-purpose flour
1 pinch fine salt
2 eggs, beaten
250 milliliters milk
1 tablespoon oil


  • Mix flour and salt. Add eggs and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
  • Prepare crêpes according to main recipe.

Serves 2

Cuisiner!, February 1997, page 14

To visit the à la carte web site - click here