We’ve got a simple idea for elevating your weekend crepe game: edible flowers in the batter. Here’s how to make them…
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.
And don’t worry, they won’t affect the taste at all. They just make them look extra fancy!
Enjoy with your favorite toppings! We love: lemon and powdered sugar, nutella and banana, strawberries and whipped cream.