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!
1 cup of flour (gluten free or not)
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.