Make dessert or breakfast special with these beautiful crepes. Delicate and light, they provide the perfect landing place for fresh fruit, sweetened yogurt, and honey. I use pansy, calendula, violet, rose, bachelor button, and dianthus petals.
Makes 8 crepes
⅔ cup milk
⅔ cup water
3 tablespoons melted unsalted butter
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup edible flower petals
Fresh fruit or fruit jam
- Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt to the blender and mix, scraping down the sides of the jar as needed. The batter will be thin.
- Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When hot, brush very lightly with melted butter. Pour ¼ cup of batter into the pan while tilting it to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
- Sprinkle the batter with flower petals and place whole flowers face up. Cook for 30-45 seconds. Turn crepe over and cook another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
- Fill crepes with jam, sweetened ricotta, chocolate sauce, or fruit. You can drizzle with maple syrup, honey, or other sauce.
Herb Crepes with Lemon Yogurt Cream
Replace the edible flowers with freshly chopped herbs and cook crepes as above. Dill with savory ricotta, cheese, or other savory filling. Season with salt and pepper to taste. Herb options: parsley, chive, basil, dill, tarragon, and cilantro. Add smoked salmon or smoked trout to your crepe for a special brunch dish.