Basil crêpes

Name: Basil crêpes
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g white flour; 2 tbsp pumpkin seeds; 1 dl milk; 2 eggs; clarified butter; 1 ½ bunch basil; 1 tbsp olive oil; ½ tsp salt; salt and pepper to taste

main dish summer

Total: 30 min. | Active: 30 min.

vegetarian

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Nothing says summer quite like basil! It's everywhere in summer and it has a pretty unique flavour. Since I also enjoy light but warm dishes in summer, I created this basil crêpe for myself ... and for you, of course. My tip: serve the crêpes with burrata and salad.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 people

Crêpe batter
100 g	white flour
½ tsp	salt
1 dl	milk
1 dl	water
2	eggs
1 bunch	basil, leaves torn off

Crêpes
	clarified butter
¼ bunch	basil, leaves torn off

To complete
1 tbsp	olive oil
2 tbsp	pumpkin seeds, coarsely chopped
¼ bunch	basil, leaves torn off
	salt and pepper to taste

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.

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