Crepes with peppers and basil

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

2 red bell peppers, seeded and cut into strips

pinch of granulated sugar

handful of basil leaves, torn

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it’s all incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a large frying pan, add the peppers, the sugar, and a pinch of salt, and cook over low heat for 10–15 minutes or until soft. Stir in the basil.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl it around so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat until all the batter has been used.

4 Spoon half the pepper mixture onto half of a crêpe, then fold it in two. Fill a second crêpe in the same manner.

Crepes with peppers and basil