Edible Flower Crepes

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We’ve got a simple idea for elevating your weekend crepe game: edible flowers in the batter. Here’s how to make them…

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Start with your favorite crepe recipe. I love the Martha Stewart one here:

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 3 tablespoons unsalted butter, melted

Add all ingredients in a blender, and add 1/3 cup of batter to a skillet coated with butter. Cook until the underside is starting to brown, and then flip for another minute.

Sprinkle on¬†some edible flowers after you add the batter to the skillet. You can find edible flowers at places like Whole Foods and farmer’s markets. Sometimes they’re mixed in containers with¬†microgreens.

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And don’t worry, they won’t affect the taste at all. They just make them look extra fancy!

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Enjoy with your favorite toppings! We love: lemon and powdered sugar, nutella and banana, strawberries and whipped cream.

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