Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crêpe batter
Crêpes
To complete
How it's done
Crêpe batter
Mix the flour and salt in a bowl, create a well in the middle. Puree the milk, water, eggs and basil, gradually pour into the well while whisking, continue whisking until the batter is smooth.
Crêpes
Heat a little butter in a non-stick frying pan. Pour ¼ of the batter into the pan, reduce the heat. Once the undersides are cooked they will no longer stick to the pan. Scatter a handful of basil leaves on top, turn the crêpes, finish cooking, keep warm. Repeat these steps with the remainder of the batter.
To complete
Heat the oil in the same pan, fry the pumpkin seeds for approx. 2 mins. Plate up the crêpes with the basil and pumpkin seeds, season.
| Serve with: | Cottage cheese |
|---|
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