Crepes with Cinnamon Basil Syrup

Makes 10 crepes, 7 inches in diameter

1 cup flour

2/3 cup milk

2/3 cup water

3 eggs

¼ tsp. salt

3 tbsp. melted butter

2 cups sliced strawberries

1 cup fresh raspberries

1 cup fresh black berries

1 cup fresh blue berries

1 cup Greek style yogurt

Cinnamon Basil Syrup

Place flour in a bowl and whisk in dribbles of milk and water until smooth.
Whisk in eggs, salt and melted butter.
Heat a nonstick skillet or crepe pan over medium-high heat. Brush lightly with butter. Pour about ¼ cup batter into skillet and tilt the pan in all directions to thin the batter.
Cook 30 seconds, until bottom is golden. Flip with fingers or crepe flipper and cook briefly on other side. Cool completely on a cooling rack before stacking the crepes.
Toss the berries with the syrup
Place 1/3 cup of fresh berries along the middle of each crepe, roll and serve draped with yogurt

¾ cup sugar

½ cup water

2 cinnamon sticks

½ cup fresh cinnamon basil or sweet basil leaves

1. Bring the sugar, water, and cinnamon to a boil in a small saucepan.

2. Reduce the heat and simmer the syrup for 3 minutes.

3. Stir in the basil leaves and remove from the heat. Let the syrup cool to room temperature. Strain. Store in refrigerator until ready to use.

Crepe Filling Options:

Mixed Berries

Nutella

Apricot Jam

Greek Yogurt with Honey and Berries