Herb Crêpe (Whole-Wheat)

2 large eggs
¾ cup milk
½ cup water
3 Tbsp. canola oil
½ tsp. sea salt
2 oz whole-wheat flour (½ cup less 1 Tbsp.)
2 oz all-purpose flour, unbleached (scant ½ cup less 1 Tbsp.)
2-3 Tbsp. tarragon, parsley, chervil or chives (or a combination), finely chopped
butter for the pan

Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for 1-2 hours. When ready to cook, stir in the herbs.

Place a seasoned or nonstick 6-8" crêpe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in 3-4 Tbsp. of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat.

Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up.

Makes about 12 crêpes with an 8" pan, 16 with a 6" pan.