This recipe is incredibly romantic and delicious. Utilizing edible flowers in the kitchen is a culinary adventure and a beautiful one at that. Using buttermilk in the crepes adds a pleasant tang which balances nicely with the sweetness of maple syrup or some raw honey. Prepare the crepes and calendula butter the night before you plan to serve. These would make a lovely Sunday brunch — serve with a poached egg, fresh-squeezed orange juice and a piping hot cup of coffee.
1 1/2 cups sifted organic all-purpose flour
1/2 teaspoon rose salt (recipe below)
2 cage-free large eggs
1 cup organic buttermilk
1 cup organic whole milk
2 Tablespoons melted, cooled organic calendula butter (recipe below)
Melt the butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, buttermilk and butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm. Serve with a dollop of calendula butter and warm maple syrup or honey. Makes 8 Crepes.
For the Rose Salt:
Place 1/8 cup sea salt + 1 heaping tablespoon of dried organic rose petals in a spice grinder. Grind for 30 seconds. Store in a pretty container on your kitchen counter or dining table.
½ cup (1 stick) organic or raw butter
4 tablespoons fresh organic + edible calendula petals (or other edible flower)
Remove butter from refrigerator and let sit at room temperature for about 10 minutes to allow the butter to soften slightly. Place butter in a medium bowl. Add petals. Using the back of a fork, gently incorporate the petals into the butter. Store in the fridge in an airtight container.
Image and recipe via Cassie Winslow