Authentic home cooking from Chile, with US measurements. 
Scallion and Bell Pepper Crepe Batter
Regular crepes don’t have the herbs I’ve added here. Usually, they’re just made with a batter of flour, milk, eggs, and butter. I made these to fill with spinach, but you can use them with any filling you like.
Scallion and Bell Pepper Crepe Batter
Regular crepes don’t have the herbs I’ve added here. Usually, they’re just made with a batter of flour, milk, eggs, and butter. I made these to fill with spinach, but you can use them with any filling you like.
Open in Cookpad AppSteps
- 1
In a bowl, whisk together the milk, eggs, melted butter, salt, scallions, and parsley. Gradually add the flour while whisking to prevent lumps from forming.
- 2
Heat a small nonstick skillet over medium heat. Pour in just enough batter to cover the bottom of the pan. Swirl the pan in a circular motion so the batter spreads evenly. Let it cook for 30 seconds, then flip with a silicone spatula or, if you’re feeling adventurous, try flipping it in the air. Good luck if it’s your first time—practice makes perfect. Transfer each crepe to a plate as you go.
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