Cinnamon & Basil Crepes

Cinnamon & Basil Crepes:

1 cup all-purpose flour

2 large eggs

2 tsp fresh basil, finely chopped

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup powdered sugar

1/4 cup sugar

1/2 cup milk

1/2 cup water

2 tsp lemon zest

1/2 tsp salt

2 tbsp butter, melted (plus about 2 tbsp for your pan)

In a large mixing bowl, whisk together the eggs, milk, vanilla, and water. Gradually add in the flour, sugar, and powdered sugar, lemone zest, and cinnamon and stir. Add the salt, basil and butter and beat until smooth with an electric beater or wire whisk (whisk in a little more water if needed).

Heat a large non-stick skillet or frying pan over medium-high heat. Pour (or scoop) the batter into the frying pan, using approximately 1/2 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the bottom surface evenly.

Cook each crepe for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve rolled up with maple syrup and sift powdered sugar over the top. You can also spread a light layer of this strawberry fruit dip inside the crepe before you roll it up to add more flavor to the crepe.