Ingredients
- 1 ½ c. milk
- 1 Tbsp sugar
- ¼ tsp salt
- 3 Tbsp unsalted butter
- 1 c. all-pupose flour
- 4 eggs
- 12-36 pansy & viola flowers
- pansy syrup (see website)
Instructions
1. Place all ingredients, except flowers, in blender. Blend mixture until smooth. Refrigerate at least 30 minutes and up to overnight.
2. Let batter come to room temperature and stir well before cooking. Heat a crepe pan over medium heat until butter melts quickly.
3. Pour ¼ c. of batter in the middle, tilt the pan with a circular motion so that the batter coats the surface evenly. After about 1 minute, sprinkle with pansies. Use a spatula to loosen the edges of the crepe from the sides. Flip crepe and cook for another 30 seconds. Slide onto serving plate and spread with any of many savory or sweet crepe fillings.
About this recipe
See more edible flower inspiration at www.WilsonNurseriesKy.com/EdibleFlowersPansy