Lemony Basil Chicken Crepes with Curry Sauce - alive magazine

Ingredients

• 1 cup (250 mL) spelt flour or whole wheat pastry flour
• 2 large organic eggs
• 1 cup (250 mL) milk or plain nondairy milk
• 1/4 cup (60 mL) water
• Zest of 1 lemon
• 1 cup (250 mL) fresh basil, plus more for garnish
• 1/4 tsp (1 mL) salt
• 2 Tbsp (30 mL) grapeseed or sunflower oil
• 1 tsp (5 mL) grapeseed, extra-virgin olive, or camelina oil
• 1 small shallot, chopped
• 2 garlic cloves, minced
• 3/4 cup (180 mL) light coconut milk
• 1 1/2 tsp (7 mL) curry powder
• 1/4 tsp (1 mL) chili powder or cayenne pepper
• 1 broccoli head, cut into small florets
• 1 lb (450 g) thinly sliced cooked chicken