Use edible flowers to create this stunning plate and delight your loved one with a feast for the senses
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 8 crêpes |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 233 |
| Fat | 9.9g |
| Saturates | 5.3g |
| Protein | 8.6g |
| Carbs | 27.2g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Wash and dry the edible flowers and pick the petals.
2
Place the flour and salt in a mixing bowl. In a separate bowl, whisk the eggs and milk, then whisk this mixture into the dry ingredients, adding melted butter (or ghee, if you prefer).
3
Cover and refrigerate for 2 hours.
4
Heat a non-stick pan and ladle a small amount of batter into the pan. Swirl the pan around to evenly coat it with batter. Immediately sprinkle the edible flower petals on top.
5
Turn the heat to low and allow the crêpes to cook, without turning them over.
6
Serve with the maple syrup.
