2 cups all-purpose flour;
2 small eggs or 1 extra large;
350 ml. of milk or as needed;
1 tsp. sugar;
1 tsp. salt;
(optional) 1 tsp. sweet basil seeds;
1 tbsp. butter;
For the stuffing:
1 red bell pepper, sliced;
1 ripe avocado, pitted and sliced;
6 oz. shredded cheddar or mozzarella cheese;
1 small onion, sliced;
the tip of a teaspoon of curry powder;
1 tbsp. chopped fresh cilantro;
salt and pepper to taste.
Recipe: Put the flour, eggs, sugar and salt in a mixing bowl. Add the milk slowly, while mixing with a whisk. Leave the crepe batter rest in the fridge for 20 minutes, and mix again thouroughly to break any small flour clumps. In a heavy cast-iron pan, melt a small amount of butter, add a ladle of the crepe batter and cook until set, about 2 minutes. Flip the crepe and cook the other side for 1 minute more, or until it is the desired doneness. Repeat until you use all of the batter. Meanwhile, in another pan saute the pepper and onion with little cooking oil. Season the stuffing with curry powder, salt, pepper, and the cilantro at the very end. Stuff each appetizer crepe with a combination of the sauteed vegetables, sliced avocado and shredded cheese. This crepes can make a very nice vegetarian entree, as well.