Crepes With Herbs

Preparation:

Preparation: Prepare the crepes: sift the flour with the sugar and salt into a bowl, make a well in the center and break the eggs. Mix the ingredients with a whisk, adding the milk a little at a time to prevent lumps from forming. Lastly add the oil and let the dough rest for about 1 hour. Heat a 20 cm diameter non-stick pan, brush it lightly with oil, pour a ladleful of the mixture and distribute it evenly on the bottom by rotating the pan. As soon as the crepe is cooked on one side, detach the edges with a wooden spatula and turn it over: cook it for 1 minute on the second side then let it slide onto a plate. Prepare another 12 crepes in the same way. Prepare the sauce by melting the butter in a saucepan together with a few finely chopped garlic slices, add the flour and toast it in the butter for a minute. Pour in the milk a little at a time, mixing thoroughly. Cook the sauce until it comes to a boil without ceasing to stir, remove it from the heat, season it with salt, pepper, the Parmesan cheese and a little grated nutmeg. Add the washed and finely chopped herbs. Spread each crepe with 2 tablespoons of the sauce, folding it in quarters, like a fan, and place it on an ovenproof dish. When you have stuffed them all, put them in a hot oven for a few minutes before serving.