My foray into cooking with flowers continues. This is the perfect Springtime kitchen project. This morning - before the boys headed off for school - I whipped up some crêpes sprinkled with Sweet William petals.
1-1/2 C white whole wheat flour
2 C organic whole milk
dash of cardamom
splash of vanilla
organic Sweet William blossoms
Whisk all of the ingredients - except the flowers - together until lump-free. Let sit for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible. Gently press a few petals into the batter.
Cook until the crêpes is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 10 crêpes with the amount listed.
I served these with smears of carrot marmalade, light dusting of powdered sugar, and a few more Sweet William petals.