I have heard of adding flowers to salads and using them as garnish, but never thought about pressing them into crepes.
With inspiration from a sweet friend…
and one blooming pansy plant outside the front door…
I didn’t hesitate make a batch of pretty pansy crepes.
Since the recipe in the article called for buckwheat flour that I didn’t have in the pantry, I pulled out my very old, basic crepe recipe.
Though the pansies didn’t add much to the flavor, they sure did make for a pretty and unique presentation!
(I have to admit, they were a little weird to eat)
The original recipe came from a new book, Cooking with Flowers (Quirk Books) by Miche Bacher and includes a recipe for Pansy Syrup to be served with the pansy crepes.
Pansy Crepes with Sweetened Cream Cheese
yield 6-7 crepes
3/4 cup flour
3/4 cup milk
2 eggs
1 Tbs light brown sugar
1 Tbs veg oil (or melted butter, cooled)
dash ground cinnamon
dash ground nutmeg
dash ginger
Pansy flowers (most florist’ blossoms have been chemically treated and are not safe to eat, If you don’t have untreated flowers growing in your own garden, look for edible flowers at farmer’s markets or natural food stores)
NOTE: I trimmed the pansies removing as much green and leaves as possible. If you trim too close, the petals will separate. Since I had so few flowers, I simply pressed some of the individual petals into the crepe.
Combine ingredients and mix well with a whisk. Refrigerate 1 hour. (this allows flour particles to swell and soften so crepes are light in texture)
Heat a non-stick, 6-inch pan to medium hot; Pour 3 Tbs of batter (just shy of a 1/3 cup measure) into pan quickly tilt pan in all directions so batter covers bottom in a thin film. Cook 1 minute.
Working quickly, briefly remove pan from heat and place pansies, face side up, onto the crepe, pressing gently. Flip crepe and cook 30 seconds longer. Place onto a rack or towel to cool.
Spread with cream cheese filling and fold into quarters; sprinkle with confectioners’ sugar, if desired.
Cream Cheese Filling
1 8-oz pkg cream cheese, softened
1/4 cup sugar
1 tsp vanilla
In a small bowl, combine cream cheese, sugar and vanilla; stir until smooth.
Simply Gorgeous! Almost to pretty to eat:) I will have to make these~Lynn @ Turnips 2 Tangerines
These almost lok too pretty to eat!! What a neat idea!! Thanks for sharen with us at One Sharendipity Place this weekend!
Sue @ thet2women.com
You make everything look beautiful…and I bet they're as yummy as they look!
Thanks for the birthday wishes!!
These look incredibly good besides being beautiful!
I am so impressed!
Oh WOW!!! I love crepes, but this just adds such a wonderful glamour to them…I have got to try this. Thanks for sharing
Oh my goodness, Lorraine, your pansy crepes are gorgeous works of art! I recently made crepes with Nutella and strawberries, but they're certainly not as pretty as yours.
Okay- Those are the most amazing crepes I have ever seen. Wow, Lorraine! Love the idea- xo Diana
This is an interesting recipe for sure, but so far..I'm going to keep mine in a vase…lol. I too think you have a wonderful blog.
I love crepes and I love pansies and what a lovely presentation. Have a great new week!
I'd say without a doubt they are the prettiest crepes I've ever seen!
I've never seen such crepes, but I must admit – I LOVE what I see!!
The crepes are super pretty 🙂
These are so pretty! =)
awesome!
They look wonderful! Flowers and flour…
They turned out beautifully, Lorraine. I like your crepe recipe. xo
Those are amazing and so pretty!
Love this sweet story and your crepes are just to pretty to eat! You know I love what you do….
I love the idea Lorraine..:) You are truly one of a kind cook and photographer too!
Your pictures couldn't be more beautiful!!
Your crepes turned out beautiful! How nice that a friend sent you the article:@)