1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup sliced strawberries
2 TB sugar
1 large basil leaf, chopped
Vanilla ice cream for filling (Use your favorite brand, I like Breyer’s homemade or natural vanilla)
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with vanilla ice cream and top with strawberries.
To make strawberries, slice your berries into a small bowl and add the sugar and chopped basil. Mix and let sit for at least 5 minutes before serving.