Lavender Crêpes with Lavender Pluot Sauce
Naomi McColloch
This breakfast or brunch recipe comes from Floral Provisions: 45+ Sweet and Savory Recipes from edible flower expert Cassie Winslow. “Imagine a bed of warm crêpes served with a pat of lavender butter and topped with a tangy and vibrant pluot sauce. It’s one of my favorite breakfasts to make on a Monday morning," she writes.
"You can make the batter the night before and allow it to set in the refrigerator overnight so that you can start the week with a belly full of beautiful food and a skip in your step.”
Find this recipe and others from the Floral Provisions cookbook in Sunset's story from the 2022 Garden Issue, "Add Some Color to Your Brunch with Edible Flowers."
How to Make It
1
Lavender Pluot Sauce:
1. In a medium saucepan over medium heat, add the pluots, 1⁄4 cup filtered water, sugar, lemon juice, and dried lavender.
2. Using a wooden spoon, stir until the mixture comes to a simmer. Simmer 8-10 minutes, stirring occasionally.
3. Once the mixture has reached a sauce-like thickness, remove the saucepan from the heat and allow the mixture to cool for about 10 minutes. Store in an airtight container in the refrigerator and enjoy within a few days.
2
Lavender Butter:
1. In a medium mixing bowl, fold the lavender petals into the butter with a rubber spatula, until just combined. You want to be very gentle during this process or you will break down the flowers too much and the dish won’t look as pretty.
2. Scoop the mixture into a small bowl and press it down to form one solid piece.
3. Store, covered, in the refrigerator and use within a few days.
3
Rose Salt:
1. In a food processor or spice grinder, grind 1⁄4 cup dried rose petals for 5-10 seconds, until they resemble small flakes. Be sure not to grind them into a powder.
2. In a small bowl, stir together rose petals and 1⁄2 cup fine sea salt. For optimal flavor, wait about 1 week before using, though you can use immediately if needed.
3. Store in an airtight container at room temperature for up to 1 year.
4
Lavender Crêpes:
1. Melt 2 tbsp. of the Lavender Butter, then allow to cool.
2. In a large mixing bowl, whisk together milk, flour, eggs, melted Lavender Butter, and Rose Salt until smooth.
3. Pour the batter through a fine-mesh sieve into another large bowl, using a rubber spatula to work it through.
4. Cover and let the batter sit in the refrigerator for at least 1 hour, or up to overnight.
5. Place an 8-inch nonstick pan over medium heat and lightly grease it with 1 tsp. of Lavender Butter. Pour 1/3 cup of batter into the pan, then tilt the pan so the batter spreads and covers it evenly, in one thin layer. Let cook 1-2 minutes, until little golden dots begin to form, then flip and cook 1-2 minutes more. Remove to a warm plate. Repeat with remaining batter.
6. Serve immediately with Lavender Pluot Sauce and the remaining 4 tbsp. of Lavender Butter. Use a small fine-mesh sieve to sprinkle the confectioners’ sugar over the top of the crêpes.
Ingredients
Lavender Pluot Sauce
2 cups pluots, pitted and thinly sliced (you can also use plums or your favorite stone fruit)
3 tbsp granulated sugar
1 tbsp freshly squeezed lemon juice
½ tsp dried lavender
Lavender Butter
1 tbsp fresh edible lavender petals
½ cup unsalted butter, at room temperature
Rose Salt
¼ cup dried rose petals
½ cup fine sea salt
Lavender Crêpes
6 tbsp Lavender Butter, plus 1 tsp. to grease the pan
2 cups whole milk
1 ½ cups all-purpose flour
2 large eggs
½ tsp Rose Salt
1 tsp confectioners’ sugar, for serving
Directions
1
Lavender Pluot Sauce:
1. In a medium saucepan over medium heat, add the pluots, 1⁄4 cup filtered water, sugar, lemon juice, and dried lavender.
2. Using a wooden spoon, stir until the mixture comes to a simmer. Simmer 8-10 minutes, stirring occasionally.
3. Once the mixture has reached a sauce-like thickness, remove the saucepan from the heat and allow the mixture to cool for about 10 minutes. Store in an airtight container in the refrigerator and enjoy within a few days.
2
Lavender Butter:
1. In a medium mixing bowl, fold the lavender petals into the butter with a rubber spatula, until just combined. You want to be very gentle during this process or you will break down the flowers too much and the dish won’t look as pretty.
2. Scoop the mixture into a small bowl and press it down to form one solid piece.
3. Store, covered, in the refrigerator and use within a few days.
3
Rose Salt:
1. In a food processor or spice grinder, grind 1⁄4 cup dried rose petals for 5-10 seconds, until they resemble small flakes. Be sure not to grind them into a powder.
2. In a small bowl, stir together rose petals and 1⁄2 cup fine sea salt. For optimal flavor, wait about 1 week before using, though you can use immediately if needed.
3. Store in an airtight container at room temperature for up to 1 year.
4
Lavender Crêpes:
1. Melt 2 tbsp. of the Lavender Butter, then allow to cool.
2. In a large mixing bowl, whisk together milk, flour, eggs, melted Lavender Butter, and Rose Salt until smooth.
3. Pour the batter through a fine-mesh sieve into another large bowl, using a rubber spatula to work it through.
4. Cover and let the batter sit in the refrigerator for at least 1 hour, or up to overnight.
5. Place an 8-inch nonstick pan over medium heat and lightly grease it with 1 tsp. of Lavender Butter. Pour 1/3 cup of batter into the pan, then tilt the pan so the batter spreads and covers it evenly, in one thin layer. Let cook 1-2 minutes, until little golden dots begin to form, then flip and cook 1-2 minutes more. Remove to a warm plate. Repeat with remaining batter.
6. Serve immediately with Lavender Pluot Sauce and the remaining 4 tbsp. of Lavender Butter. Use a small fine-mesh sieve to sprinkle the confectioners’ sugar over the top of the crêpes.
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