Chive Crepes Chive Crepes

Author: Canadian Living

To ensure light, thin crêpes, make the batter at least one hour before using to allow the flour to expand in the liquid. You can also use a blender to combine the ingredients.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2009



In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Stir in chives.

Heat 8-inch (20 cm) crêpe pan or skillet over medium heat; brush with some of the remaining butter. For each crêpe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of crêpe where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Nutritional facts Per crepe: about

  • Sodium 81 mg
  • Protein 3 g
  • Calories 93.0
  • Total fat 5 g
  • Potassium 64 mg
  • Cholesterol 56 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 4.0
  • Folate 13.0
  • Calcium 3.0
  • Vitamin A 6.0
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Chive Crepes