Sweet Crepes
When it comes to the garden and saving the seasons of fresher times. I always ask the kids (9 and 6 years old) to grab a hand turned wood bowl and head out to the lavender plant to pull all the buds off in fall when they are dry. Once they are collected and inspected for just buds, we add two tablespoons and 1/2 cup sugar into the spice blender. Juujsh them together until blended (link: Spice Grinder I use but a link: cuisinart food processor would also do the trick) then add that to another 1/2 cup granulated sugar (not blended fine like the other coming out of the grinder. Let this sugar mixture sit in the jar for months and the flavor gets better and better over time.
LAVENDER SUGAR RECIPE:
1/2 Cup, granulated sugar
2 TBSP dried lavender buds
***ADD remaining 1/2 C granulated sugar after grinding first two ingredients (I personally prefer unbleached)
For the elderberry syrup, combine juice from the berries about a 1/2 cup to equal parts honey. Simmer until combined for about 5 minutes on low. We’re not looking for a thick jelly but a runny liquid. Use as a winter tea base for health or in these wonderful Sunday Crepes.
ELDERBERRY SYRUP RECIPE:
1/2 Cup Elderberry Juice
1/2 Cup Hive and Comb, raw honey
* Cook both ingredients in a sauce pan for 7-10 minutes until combined but not thick. Let cool and add to a canning jar. Store in the fridge for months. Optional: add 1 tsp lemon juice to help preserve.
GLUTEN FREE CREPE RECIPE:
1 + 1/2 cup gf 1:1 flour (I personally like the texture of Trader Joe’s Gluten Free Flour).
2 eggs (I always use organic, farm fresh eggs, freshness is key)
2 TBsp Unsalted Butter (melted vegan or unsalted cut into cubes and microwave for 25 seconds in link: glass pyrex)
1 Heaping TBSP (granulated sugar)
1/4 cup (half and half)
1 cup 2% milk (warm in the microwave for 30 seconds)
Pinch salt (fresh ground sea salt, I like the Redmond’s Sea Salt or Light Grey Celtic, blue bag ground from a salt grinder)
You’ll need a Lodge pan with the low rim to really make these come out with the right shape and ability to flip the crepes is easier than a high rim pan. Link: Lodge Pan on AMAZON
Whisk the batter until it feels like it’s thin. About 1/4 as thick as pancake batter. Will seem too runny but this is the most ideal consistency. You want to be able to pour the batter into a already heated on low cast iron pan with a light spray of coconut oil for the first one. Use an Ove Glove to hold the pan and rotate as soon as you pour 3/4 cup batter into the pan covering the whole surface in circular motions. If you wait to long the crepe will want to crack when you roll it later.
After pouring, coating the pan and flipping the crepe once edges get a light golden brown and center of the pan crepe looks cooked…flip the crepe. Cook again until golden brown. Finalize by sprinkling about 1/2 - 1 tsp lavender sugar into the crepe along the center line and edge to edge in a vertical line. Drip about 1 tsp of the elderberry sauce on half the crepe side. Roll the crepe while still flexible (if you leave to long it will get crispy and will crack instead of rolling well). Place on a plate and add more elderberry sauce, French pastry creme filling, whipped maple syrup whipped cream. For a savory version my husband and I like to add sliced turkey, crumbled Barber’s 1833 Vintage Reserve cheddar cheese and an egg over easy as our filling. Or our other go to: Trader Joes, “Quattro formaggi” meaning four cheese blend made from the gods with smoked ham and sautéed/carmelized onions and peppers. Take your pick but I’m sure this recipe will become a family favorite or slow Sunday morning gem for everyone to enjoy.
