The basil crêpe. A delicious snack, or breakfast accoutrement, these are even used in other recipes that we prepare. It is a on the more savory side, and is served well with a ratatouille, a dollop ricotta cheese and touch of balsamic vinegar, as I like them - some goat cheese, sliced tomatoes and a little more basil. Just plain works too.
1 hour, 15 minutes
1 hour, 35 minutes
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1 cup water
1 cup whole milk
1 1/2 cups all purpose (AP) flour
4 large eggs
6 tablespoons olive or vegetable oil
3/4 teaspoon salt
5 tablespoons fresh basil (minced)
In a blender or food processor, combine the water, milk, flour, eggs, half of the oil, and the salt.
Blend until smooth (about 20 seconds).
Add the basil and pulse a couple times to mix it in.
Cover and chill for at least an hour.
Using the other half (3 tablespoons) of the oil in total for all of the crêpes cook as follows:
On a medium heat, lightly oil a 10-inch crêpe pan.
When the oil is hot, pour in 1/4 cup of the batter.
Tilt the pan in all directions to spread the batter in a thin coating all over the bottom of the pan.
Pour out an excess back into the batter bowl.
Cook until the center of the crêpe is dry and the bottom lightly browned (about a minute).
Flip and cook the other side for about 30 seconds.
Remove and cool on a rack.
To store, cool to room temperature, and separate with pieces of wax paper, then wrap in plastic.
Refrigerate for up to two days, or freeze for up to two months.
Serves: 16 crêpes
Amount Per Serving:
% Daily Value*
Total Fat7.05 g
Saturated Fat 1.04 g
Trans Fat 0.05 g
Total Carbohydrate9.79 g
Dietary Fiber 0.33 g
Sugars 0.85 g
Vitamin A 3.24 %
Vitamin C 0.17 %
Calcium 2.8 %
Iron 2.15 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.