Lavender Crepes with Boozy Peaches

Lavender Crepes with Boozy Peaches (22 of 34)

When your one work week flows directly into another work weeks without any breaks, it’s hard to find the drive to cook and to even eat well. During those weeks, my kitchen becomes a cornucopia of pizza boxes and takeout containers. These past two weeks have been tough with my life revolving mainly around working and sleeping, with very little in between. But despite the very busy schedule, I feel like we did well over this time stretch as far as cooking goes. I won’t like, there are still containers from sushi and occasional pizza box, but definitely an improvement over our usual fair.

Lavender Crepes with Boozy Peaches (26 of 34)

I work with some wonderful people, and they have been very encouraging as far as the blog goes, which goes a long way during the very busy weeks and actually got me into the kitchen more. I’ve cooked up a few things and still working out the kinks with certain recipes but, I promise, there is good things to come from all this.

I think I’ve mentioned before that my ideal meal is the one that uses few ingredients that I can usually find in my pantry, takes no more than half and hour, and looks and tastes like a meal that you have been slaving over for hours and hours. It works most of the time, and you can make very delicious dishes in no time at all. However, every once in a while, I like to really spend the entire day making something and experimenting. These crepes were just that.

Lavender Crepes with Boozy Peaches (21 of 34)

I had a free day a couple of weeks ago and decided that it’s going to be my kitchen experiment day. I wish I took some pictures of what my kitchen looked like. There was not a single empty counter. Cupboards open, spices out, things boiling on the stove top, something baking in the oven, floor covered in flower, sink overflowing with dishes. After my day of experimentation, it took another day just to clean it all up. Luckily, my better half is always there to help, especially if there is promise of food along the way.

Now, as far as crepes go, I am a complete crepe snob. And I don’t mean that I like fancy crepes, quite the opposite in fact. I grew up in a household where crepes were made in enormous stacks for various holidays and more often than not, served with just sour cream and some sugar. There were fancier variations, but in my family, a crepe is just that, something quick and simple. I do enjoy a nice crepe stuffed with all sorts of ingredients, but to me, that’s not a crepe, that’s something else; told you, a snob. So I am not sure what inspired me to make these crepes, as they are so far from what I would normally make. I won’t lie, this was fairly labour intensive, but mostly because I had to go through a few variations before I got it just right. The result surprised my boyfriend and me. I never thought that this experiment would be so successful that I’ve made these more than once already.

Just remember, with the crepes, you need to have patience and do not despair if the first couple do not turn out. Just keep at it and in no time you will get a hang of it. I remember my grandmother, who has been the crepe master, would always say the first crepe is just a trial.

Lavender Crepes with Boozy Peaches Preview (1 of 1)

I also do not believe you need any fancy equipment, or a crepe pan. You can make crepes on any regular non-stick pan that you have handy, and the smaller the pan, the easier are the crepes to make, especially if it’s your first time.

I hope you try these out. They have turned out so perfect. Not very sweet and the flavours complemented each other in ways I could not have predicted. Drop me a line if you’ve given these a try or had any technical issues and I would be happy to trouble shoot! Happy weekend everyone!

– Tanya

Print Recipe
Lavender Crepes with Boozy Peaches
These fragrant crepes are so delicate but quite easy to make. Serve them with honey ricotta and berries or stone fruit for breakfast, brunch, or desert. Best part, they keep well in the fridge so you can enjoy them the next day and the next day and the next day.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
10-12 small crepes
Ingredients
  • 1 large egg
  • 1/2 cup white folower
  • 1 cup milk
  • 1/4 tsp dry lavender flowers
For the peaches
  • 2 medium peaches
  • 2 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 tsp juniper syrup (could use maple or agave syrup)
  • 1 tbsp brandy
  • 1/2 tsp cinnamon
For the ricotta
  • 1 cup ricotta
  • 2 tbsp liquid honey (I used lavender honey but you can use any kind)
Prep Time 10 minutes
Cook Time 20 minutes
Servings
10-12 small crepes
Ingredients
  • 1 large egg
  • 1/2 cup white folower
  • 1 cup milk
  • 1/4 tsp dry lavender flowers
For the peaches
  • 2 medium peaches
  • 2 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 tsp juniper syrup (could use maple or agave syrup)
  • 1 tbsp brandy
  • 1/2 tsp cinnamon
For the ricotta
  • 1 cup ricotta
  • 2 tbsp liquid honey (I used lavender honey but you can use any kind)
Instructions
For the crepes
  1. Combine the milk and lavender in a sauce pot and bring to boil. Once the milk has boiled, take from heat and cool until slightly above room temperature. Tip: make the peaches while waiting for the milk to cool. Once the milk is cool, strain out the lavender until just the milk remains. Tip: put the lavender flowers into a tea filter and simply remove the filter once the milk has cooled
  2. In a large bowl, beat an egg, add flower and combine with the egg until thick paste forms, gradually add the milk while whisking, until thin smooth batter is formed.
  3. Add a pinch of salt.
  4. Preheat the frying pan on a medium high heat with a small amount of oil. Tip: you really do not need very much oil. I like to put a tiny bit of oil on a small plate and use a pastry brush to brush the oil onto the pan.
  5. Ladle a small about of batter onto the frying pan (enough to cover the bottom of the pan.
  6. Fry on each side until golden brown (about 2 minutes per side).
For the peaches
  1. Cut the peaches lengthwise into 1/4 size slices.
  2. In a frying pan combine butter, brown sugar, and brandy. Cook until the sugar starts to caramelize.
  3. Add the peaches with the syrup and the cinnamon.
  4. Toss the peaches to combine with the sugar and spices.
  5. Cook until the peaches become soft and the sauce thickens, about 8-10 minutes.
  6. Let cool. Tip: if you make these while the milk cools, you can let the peaches cool while you make the crepes.
For the honey ricotta
  1. In a blender combine ricotta and honey, blend until smooth.
To serve
  1. Spread a small amount of ricotta on a crepe and top with some of the peach mixture, do not forget to drizzle some of the thickened sauce over the top.
Sort by:   newest | oldest
Ana
Guest

I just noticed that this uses juniper syrup! Is it still the one from Alaska? I don’t know what happened to mine but the taste was so unique 🙂 will be trying these this weekend!

wpDiscuz