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
1 Tbs light brown sugar
1 Tbs veg oil (or melted butter, cooled)
dash ground cinnamon
dash ground nutmeg
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.
Cream Cheese Filling1 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.