Basil Crepes with Pecans and Tomatoes

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Basil Crepes with Pecans and Tomatoes Recipe

These basil crepes are a delicious and original twist on a classic French dish. Fresh basil adds a subtle, herbaceous flavor that complements the sweet and nutty pecans and juicy tomatoes.

Ingredients

• 2 medium tomatoes, chopped
• 1/2 cup chopped pecans
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup chopped fresh basil leaves
• Three large eggs
• 1 cup all-purpose flour

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• Whisk together the flour and salt in a mixing bowl.
• Mix in the milk, eggs, and basil leaves.
• Whisk until completely smooth.
• Melt butter in a nonstick skillet over medium heat.
• Pour 1/4 cup pancake batter into the skillet and tilt it to coat the bottom.
• Cook the pancake for 2-3 minutes, or until the bottom is lightly browned.
• Cook for another 1-2 minutes on the other side after flipping the pancake.
• Repeat with the rest of the batter.
• Toast the chopped pecans in a small pan over medium heat for 2-3 minutes, or until lightly browned and fragrant.
• Sprinkle chopped tomatoes and toasted pecans on top of each pancake.

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