The subtle & zesty flavors of edible flowers await a place in your kitchen [and on your plate]. Plucked from your garden or picked up at the farmers market, some of our favorite culinary blossoms :marigolds | calendula | nasturtium | basil | sunflower mint | lavender | borage | roses | dianthus daylily | chives rosemary | thyme | oregano | marjoram squash | hollyhock | pineapple sage.
As summer comes to an end, gardens are often abounding with these, but pansies, violas, and johnny jump-ups are perfect for planting now and their blossoms are gloriously colorful incorporated into cooking. Easy to grow and happiest in cool weather, they’ll bloom well into winter and be the first blooms to show their faces next spring. Pansies are versatile in the kitchen too; simply toss into an herb & mesclun salad mix for an impressive twist, embellish confections or even press into pasta, pancakes or crepes'.
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
