Once, on a lazy Sunday morning, sunlight streamed through my kitchen window, casting a golden hue over everything it touched. I had a sudden urge to create something special for breakfast, something that would elevate the ordinary into the extraordinary. As I rummaged through my pantry, I stumbled upon a jar of lavender honey gifted by a dear friend. It was like a light bulb moment—my mind raced with ideas, and thus, the Lavender Honey Crepes were born. I decided to pair these delightful crepes with a vibrant berry compote, bursting with flavor and color, creating a dish that was not only a feast for the taste buds but also for the eyes.
Ingredients
For the Crepes:
1 cup all-purpose flour
2 large eggs
1 ½ cups milk
2 tablespoons melted butter
2 tablespoons lavender honey
1 teaspoon vanilla extract
A pinch of salt
For the Berry Compote:
2 cups mixed berries (strawberries, blueberries, raspberries)
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
To Garnish:
Fresh mint leaves
Additional lavender honey
Instructions
In a mixing bowl, combine the flour and salt, creating a well in the center. Crack the eggs into the well, and gradually whisk in the milk until smooth. Add the melted butter, lavender honey, and vanilla extract, mixing until everything is well combined. Let the batter rest for at least 30 minutes. This resting period allows the flour to hydrate properly, leading to tender crepes.
While the batter rests, prepare the berry compote. In a saucepan over medium heat, combine the mixed berries, sugar, lemon juice, and vanilla extract. Cook gently, stirring occasionally, until the berries break down and the mixture thickens slightly, approximately 10-15 minutes. Once done, remove from heat and set aside to cool.
After the batter has rested, heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a ladleful of batter into the center of the skillet, swirling it around to form a thin layer that covers the bottom. Cook for about 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional minute on the other side. Repeat with the remaining batter, stacking the crepes on a plate and covering them with a clean kitchen towel to keep warm.
As the final touch, spread a thin layer of lavender honey across each crepe before folding them in half or rolling them up. Serve the crepes drizzled with the berry compote and garnished with fresh mint leaves and a drizzle of additional lavender honey. The moment you take your first bite, the floral notes of lavender honey combined with the tart sweetness of the berry compote will transport you to a sunlit garden, celebrating the beauty of a simple, yet elegant breakfast.