3-4 sliced basil leaves
1 cup of unbleached flour
2-3 tbsp. of olive oil or melted butter
½ tsp. salt
½ cup of water
¾ cup of milk
2 pinches of saffron
In a bowl, cover the threads of saffron with hot water. Set it aside.
Mix the flour, butter, salt, ½ cup of water in a food blender. Process for about 10 seconds, then pour into a bowl. Stir in the basil and saffron. Let it rest and cover for 1 hour.
In a crepe pan, make crepes according to the directions of the manufacturer. In making batter by hand, cover the threads of saffron with hot water. Set it aside. Stack the crepes to keep them warm or prepare them in advance by wrapping in foil and storing in the ref. Reheat when already wrapped in foil and put in the oven.