Herbed Crepes

• Whole milk, ¾ cup (6 fl oz/180 ml) plus 2 tables

In a bowl, whisk together the milk, eggs, tarragon, and salt. Add the flour and blend just until smooth. Stir in the butter; set aside while you make the crepe filling.

When you’re ready to cook, warm an 8-inch (20-cm) nonstick frying pan over medium heat. Spray with cooking spray, lift the pan off the heat, and add ¼ cup (2 fl oz/60 ml) of the batter, swirling the pan so the batter coa