Savory Crêpes For Consommmé

This garnish is called Celestine and it is a Julienne of crêpes with herbs.

To make the batter with a blender, combine:

Blend at high speed for a few seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again for 40 seconds. Pour the batter into a bowl and stir in 2 tablespoons chopped parsley and 2 tablespoons chopped chives. Cover and refrigerate the batter for at least two hours before using it.

Heat a 6-inch crêpe pan over high heat until a drop of water flicked into it sputters and evaporates instantly. With a hair-bristled (not nylon) pastry brush, grease the bottom and sides of the pan with a little of the clarified butter.

Stir the batter lightly. Using a small ladle, pour about 1 ounce of the batter into the pan and tip the pan so that the batter quickly covers the bottom. The batter will cling to the pan and begin to firm up almost immediately. At once, tilt the pan over the bowl and pour off any excess batter. The finished crêpe should be paper-thin.