Fresh Herb Crêpes

Ingredients

1 cup all-purpose flour
1 cup milk 
3 large eggs
1/2 teaspoon table salt 
1/2 cup chopped fresh herbs (such as parsley, chives, basil, and tarragon)
Vegetable cooking spray

Preparation

1. Whisk together first 4 ingredients until blended. Cover and chill 1 hour. Stir in herbs.
2. Coat bottom of a 6-inch crêpe pan or heavy skillet with cooking spray; place over medium heat until hot.
3. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter evenly covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. (Do not turn crêpe.) Place crêpe on a dish towel to cool. Repeat procedure with remaining batter, coating pan with cooking spray between batches.

Note: To make ahead, stack cooled crêpes between sheets of waxed paper, and place in a zip-top plastic freezer bag. Store in refrigerator up to 2 days.

                                                              Source : myrecipes.com