Crêpes with Violets
Print Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 400 g milk
- 3 eggs
- 200 g flour
- 4 tbsp. sugar
- 1 pinch of salt
- 40 g butter cut into pieces
- 1 tbsp butter
- butter, for frying
- 2 handfuls of edible flowers, e.g. violets of different colours
- 150 g cottage cheese
- 150 g fresh cream
- 1/2 tsp vanilla extract
- 3 tbsp caster sugar, or to taste
- Powdered sugar, for sprinkling, to taste
- Mint and watercress flowers, for decoration
Instructions
- Put the butter in the bowl and melt for 2 min/70°C/speed 2.
- Add the milk, flour, eggs and salt and mix for 20 sec/speed 4. The dough should have the consistency of a liquid cream. If it seems too thick, add a little more milk. Let the dough rest for at least 30 minutes before use.
- Meanwhile, mix the cottage cheese with the cream, vanilla extract and powdered sugar until smooth and season the cream.
- Lightly butter a non-stick pan (à ˜ 22 cm) and heat over medium heat. Add a small ladleful of batter, swirling the pan to allow the batter to completely cover the bottom (the pancakes should be thin) and press a few edible flowers in flat at a time. Cook for 2-3 minutes or until the edges are golden brown. Once the bottom side is lightly browned, carefully flip the pancake with the flowers and cook the other side for about 30 seconds. Make sure the flowers do not burn and stack the finished crepes on a plate. Cook the rest of the batter in this way to make flower crepes, then arrange them flat or in a triangle on plates.
- Place a little cream next to each pancake, sprinkle lightly with icing sugar, decorate with mint tips and edible flowers and serve.