Lemon Basil Crepe

This will serve 2 persons

Ingredients - Crepe

  • 2 eggs
  • 220 ml milk
  • 20 ml Melted unsalted butter
  • 1/2 cup flour
  • 2 tbsp Fresh basil, julienne cut, about six leaves
  • 1/2 lemon, zest only
  • 1 tablespoon butter, for cooking

Ingredients Berry Compote

  • 1/2 cup orange juice
  • 1 tablespoon honey
  • 1/4 vanilla bean, split
  • 1/3 cup Blueberries
  • 1/3 cup Blackberries
  • 1/3 cup Raspberries
  • 1 teaspoon of cornstarch, dissolved in cold water


  • Whipping cream


  1. In sauce pan, combine orange juice and honey, scrape seeds of vanilla bean into the pan then add the bean. Bring to a boil over medium heat, stirring to dissolve the honey. About two minutes
  2. Add blueberries, blackberries and cook for another minute.
  3. Gently fold in the raspberries.
  4. Stir in the cornstarch/water and simmer until thickened.
  5. Discard the vanilla bean and be ready to serve warm

    For the Crepes
  6. In a bowl combine the eggs, milk, butter and flour and whisk together until smooth and no lumps.
  7. Add in the lemon zest and the basil.
  8. Heat a 8 inch non-stick pan over medium heat. When hot, brush with a little butter
  9. Ladle about 3 tablespoons of batter into the centre of the pan, tilt to rotate and cover the surface.
  10. Cook till edges brown, then flip and cook the other side. Just a minute or so.
  11. Remove from pan.
  12. Fold crepe in triangle, overlap, spoon over some compote, top with slightly whipped cream.