Crepe batter adapted from The Original GreenPan
Makes 4-6 Crepes
For the Crepe Batter
1 cup milk
½ cup all-purpose flour
1/2 tsp canola oil
1/2 tsp salt
4 tsp unsalted butter, divided
For the Strawberries
½ lb strawberries, hulled and halved
1 tbsp granulated sugar
For the Basil Whipped Cream
1 cup heavy cream
Handful of Fresh Basil leaves
2 tbsp sugar or maple syrup
To make the infused whipped cream, pour heavy cream into a small saucepan and add basil leaves. Heat to a simmer, then cover and let steep at least 30 minutes. Chill for at least one hour.
Strain chilled infused heavy cream in the bowl of a stand mixer fitted with the whisk attachment (at this point you can discard basil leaves). Add in the sugar, and whisk on high for about 1 minute until thick and the consistency of whipped cream. Store in the fridge until ready to use.
Meanwhile, add the strawberries to a small bowl and cover with sugar. Stir until well combined, then let sit and macerate while you make the crepes.
To make the crepes, In a medium-sized bowl, whisk together the milk, egg, flour, canola oil and salt. In a non-stick pan over medium heat, melt 1 tsp of butter to coat the pan evenly. Ladle in a bit of batter, swirling it around to coat the entire bottom of the pan. Return the pan to the heat and cook until the crêpe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crêpe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
To assemble, add a spoonful of macerated strawberries to a crepe, then fold in half, then in half again so you are left with a wedge. Repeat with remaining crepes, then arrange the filled crepes on a platter. Garnish with the leftover strawberries and syrup and dollops of basil whipped cream. Enjoy immediately.