Flowers for Breakfast
Categories Food

Flowers for Breakfast

 

Flowers inspire us all. There are over 95 million posts on Instagram with the hashtag flowers. Claude Monet even attributed his career as a painter to flowers. “I perhaps owe having become a painter to flowers.” –Claude Monet. And you can certainly see flowers all over my Instagram page. I like to keep a stock of flowers pictures ready at hand to add to my Instagram page on any day I’m feeling bored or uninspired. When I was at the farmers market recently I picked up this pack of flowers and upon finding out that there were edible I instantly hit up Pinterest to find the best (and most photogenic) recipes to complete my creation. I decided to spice up breakfast with floral crepes and I knew my flower loving, fairy spirited daughter would love to eat flowers! I whipped up my favorite crepe recipe (gluten free of course) and let Madalyn sprinkle in the flowers. Some of the flowers were edible whole and others I had to pluck just the petals off to add into the crepes. We cooked the crepes normally and after the dropping the flowers into the wet dough I just flipped the crepe over to set the other side and then they were done! Of course we added our favorite toppings: strawberries, bananas, currants, cherries, peaches and whipped cream. My favorite is one I used to get on the streets of London while visiting: sugar and lemon juice. The perfect combo of sweet and sour! Our breakfast was quite yummy and a true picturesque masterpiece!

 

Recipe:

1 cup of flour (gluten free or not)

2 eggs

½ cup of milk

½ cup of water

¼ teaspoon of salt

2 tablespoons melted butter

Edible flowers (check your local farmers market)

Add any other toppings you wish

 

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Add toppings and serve hot.

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