When mixing, be sure to follow the directions for your mixer and allow the batter to rest to avoid lumps and ensure delicious crepes.
In a bowl, beat the eggs, add the milk and melted butter. Mix thoroughly. Drizzle in the flour and whisk as required. Let your dough rest for an hour.
To make your crepes, use the FONTIGNAC pancake pan, first wiping its surface with a little oil on a folded paper towel.
Cut fine shavings of milk chocolate. Set aside in a cool place. Chop the basil. Set aside in a cool place.
Cut the passion fruit in half and scoop out with a teaspoon. Set aside in a cool place. Once you have made the crepes, keep them warm.
Put the orange juice and passion fruit into your FONTIGNAC pancake pan and heat for 1 minute. Add the halved or quartered strawberries and heat for 30 seconds.
Serve the sauce on top of your crepes, sprinkle with chopped basil and the milk chocolate shavings. Serve nice and hot.