Ingredients:

  • 1 cup all-purpose flour (125g)
  • 2 large eggs
  • 1 ¼ cups whole milk (300ml)
  • 2 tablespoons melted unsalted butter (30g)
  • A pinch of salt
  • 1 cup fresh cream (240ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a mixing bowl.
  2. In a separate bowl, whisk eggs and milk together.
  3. Gradually pour the egg mixture into the flour, whisking until smooth.
  4. Mix in melted butter, then chill in the fridge for 30 minutes.
  5. Preheat the crêpe pan over medium heat and lightly grease with butter.
  6. Pour a ladleful of batter into the center of the pan, swirling to cover the bottom evenly.
  7. Cook for 1-2 minutes until edges lift and the bottom is golden. Flip and cook for another minute.
  8. Repeat until all batter is used, stacking the crêpes on a plate.
  9. In a saucepan, melt butter over medium heat.
  10. Add minced garlic and cook until fragrant, about 1 minute.
  11. Pour in cream, stirring to combine, and let simmer for 4-5 minutes.
  12. Add thyme, parsley, salt, and pepper, adjusting seasoning to taste.
  13. Fill each crêpe with a spoonful of the cream sauce and fold.
  14. Arrange on plates and drizzle with additional sauce.