Pansies add instant enchantment to a savoury French crepe recipe. Keep your pancakes thin and lacy for maximum magic
Bring flowers to the table (and the plate) for a summery breakfast that will get the day off to a blooming good start. Though we won’t be telling anyone if you make them for lunch of dinner either.
Makes 12
100g plain flour
2 eggs
300ml milk
Salt and pepper
1 tbsp butter (for greasing)
48 pansies
1 Put all ingredients except for
the butter and pansies into a bowl and whisk to a thin batter. Set aside for 30 mins.
2 Heat up a small frying pan over
a medium heat and melt a small amount of the butter. Use kitchen paper to wipe away any excess, leaving you with a glistening pan.
3 Pour a small amount of the batter into the pan and immediately move the surface of the pan in different directions to coat it.
4 While the crêpe is cooking, quickly place four pansies into the batter
on the uncooked side.
Cook’s note: Crêpes usually take
1 min each side to cook through, but
if your pancake is thin enough, you may not need to flip it. The pansies will stand out more against a lighter crêpe, but equally, you want to make sure it’s cooked all the way through.
This recipe is taken from our new series on edible flowers, which we’ve called Pick ‘n’ Mix. The recipes, by Lottie Storey, also include pansy popsicles, pineapple and mint mojitos, and fig, mint and goat’s cheese salad. Photography is by Kirstie Young.
Buy this month's The Simple Things - buy, download or subscribe
