Ingredients

1 1/2 c. milk

1/2 c. water

1 tbsp. sugar

1/4 tsp. salt

3 tbsp. unsalted butter

1/2 c. buckwheat flour

3/4 c. all-purpose flour

3 large eggs

12 pansy flowers

Pansy Simple Syrup

Preparation

Step 1Place all ingredients except pansy flowers in a blender. Blend until smooth. Refrigerate at least 2 hours and up to overnight.Step 2Let batter come to room temperature before frying. Shake well. Heat a nonstick skillet over medium heat until a bit of butter melts quickly when added to it.Step 3Lift skillet from heat and pour 1/4 cup of batter in middle, tilting and swirling pan to distribute it quickly and evenly. Return to heat. After about 1 minute, sprinkle with pansies. Use a spatula to loosen edges of crepe from sides of skillet. Flip crepe and cook for another 30 seconds. Turn or slide it onto a serving plate. Repeat with remaining batter.

From: Cooking with Flowers © 2013 by Miche Bacher Buy the book