Parsley, Sage, Rosemary, and

Lavender Crepe 
with 
Lavender Raspberry Cream

Confession: I have never eaten or cooked with Lavender before.  I once saw a Lavender Scone at a bakery outside of Pittsburgh but didn’t order it, instead I went for the classic Maple Scone.  So when I saw that lavender was the “secret ingredient” for the International Incident Party I was nervous.  I thought about skipping this month or feigning a last minute illness and then realized that this was a good thing.  I normally stick to recipes that are vegetarian version of the comfort foods I grew up with, or the vegetarian versions of meals I see at restaurants.  This was a chance to branch out and do something different.  So I decided to go all out and not only use a new ingredient but try a new cooking technique.  When I was growing up occasionally my dad would go all out and become a short-order chef for the morning.  Mostly we stuck to simple egg orders but every now and then he would make crepes for us.  Delicious yummy crepes with random stuff inside of them or just a basic crepe with some cream cheese and maple syrup.  So I found an old school recipe for crepes and started experimenting.  After finding the right batter I decided it needed more than just a normal filling, it needed a special lavender infused filling.  So I got out the food processor and had some fun with that as well.  In the end only one crepe survived…something about over greasing and then under-greasing the pan…but just needed one crepe for the picture with the right filling and that’s what we got.
Ingredients for Crepe:
1 egg
1/2 cup milk
1/3 cup all purpose flour
2 tsp lavender, crushed
1 pinch salt
1 tsp vegetable oil
For Filling:

2 oz cream cheese
1 tsp lavender, crushed
1/2 cup raspberries

Directions:
1. Mix the egg, milk, flour, lavender, salt, and vegetable oil.  Chill in the fridge for one hour.
2.  Heat a lightly greased skillet over medium heat.  Spoon 1/4 of the mixture in the skillet and tilt in order to cover the bottom fully.  Cook for three minutes, until bottom in brown, then flip and cook the other side an additional three minutes. remove
3. Meanwhile cream the remaining lavender with the cream cheese and the raspberries.  Spoon into the cooked crepes, roll, and SERVE!

This recipe should make four delicious crepes if you aren’t a spaz like me.  Enjoy!

11 thoughts on “Parsley, Sage, Rosemary, and

  1. Before I was hesitant to cook with lavender. Now that I have done a few experiments, I cannot wait to try yours!

    Thanks!

  2. Crepes can be fun…if one is paying attention. Otherwise crepes turn into something that resembles a hockey puck. Not that I have any experience with that ;-)

  3. good on you for branching out and doing something different from what you normally do. Your crepes look and sound wonderful by the way.

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