Crêpes with chervil

Ingredients for 1 servings:

• 125 g flour
• 2 eggs
• 1 egg yolk
• ¼ liter of milk
• ⅛ liter of water
• 1 pinch of salt
• 3 tbsp butter, clarified
• Clarified butter for frying
• 1 bunch of chervil
• 3 tbsp sugar
• 2 tbsp butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Medieval recipe: Oublyes farcees

Make a batter from the first six ingredients. Let it stand for about 20 minutes so the flour can swell. Wash the chervil, shake it dry, and chop it finely. Mix 3 tablespoons of clarified butter, the sugar, and chervil together in a bowl. Heat a little clarified butter in a crêpe pan. Using a ladle, pour in a little batter and swirl it around in the pan to spread it out. Cook for about 1 1/2 minutes, then turn the crêpes over. Spread the butter, sugar, and chervil mixture on the cooked side. Cook until the sugar has melted, then fold the crêpes over each other in a half-moon shape and keep warm until they are all cooked. Serve quickly. Makes about 12.