Taken from Cooking with Flowers by Miche Bacher (£16.99, Quirk)
Method
Place all ingredients except the pansy flowers in a blender. Blend until smooth. Refrigerate for at least 2 hours and up to overnight
Let batter come to room temperature before frying. Shake well. Heat a non-stick skillet over a medium heat until a bit of butter melts quickly when added to it
Lift skillet from heat and pour ¼ cup of the batter in the middle, tilting and swirling the pan to distribute it quickly and evenly. Return to heat. After about 1 minute, sprinkle with pansies. Use a spatula to loosen the edges of the crepe from the sides of the skillet. Flip crepe and cook another 30 seconds. Turn or slide it onto a serving plate. Repeat with the remaining batter.
Ingredients
- 1½ cups milk
- ½ cup water
- 1tbsp sugar
- ¼tsp salt
- 3tbsp unsalted butter, melted plus more for cooking (or vegetable oil)
- ½ cup buckwheat flour
- ¾ cup all-purpose flour
- 3 eggs
- 12 pansy flowers (about 1 cup)
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