Delicate and versatile, these light rose crepes are ideal for a special tea with friends or to brighten up a May party, the month of roses.
We are indeed talking about roses and their use in cooking, today in the herbs and flowers in the dish section. At the end of the article, you will also find the recipes of other friends.
Roses and their use in cooking
The tradition of using rose petals in cooking comes from far away, from Constantinople, and arrived through travels to Venice and Genoa. Here, it is still traditional to prepare a very delicate rose syrup.
The most commonly used roses for this tradition are usually the petals of Muscosa rose and those of Rugosa rose (my favorite).
In recipes, rose syrup is usually included, and in the light rose crepes recipe, you will discover how.
You can then use it in tea instead of sugar, in ice creams, on fruit salads, or to prepare a sponge cake syrup.
Here are my roses which I am proud of:
With rose petals, you can also prepare delicious compotes or jams, naturally with petals collected in unpolluted areas, wild roses, and if from the garden, those that have not undergone any treatment. They must be washed very well and then gently dried before preparing our dishes.
Here are some recipes with rose petals:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: Spring
Ingredients for Light Rose Crepes
First, prepare the rose syrup (the recipe is naturally abundant) or you can buy it online: rose syrup
- 5.3 oz rose petals
- 2.2 lbs sugar
- 2.1 cups water
- 1/2 lemon (with organic peel)
- 1.25 cups Type 2 flour
- 1.25 cups oat milk
- 5.3 oz rose syrup
- 1.4 oz extra virgin olive oil
- 1 pinch sea salt
- as needed rose petals (for decoration)
- 3.5 oz jam (of choice)
Tools
- 1 Immersion Blender
How to Prepare Rose Syrup
Or as in the ingredients, you can use a commercially available rose syrup.
In a bowl, steep the well-washed petals with the lemon and boiling water. Allow to steep for 24 hours.
Strain everything with a sieve, add the sugar, and simmer for about 25 minutes. Bottle and use as needed.
In a bowl, pour the flour, rose syrup, and milk, mixing well with a whisk or immersion blender. Add the oil and pinch of salt.
Let it rest for half an hour.
Lightly oil a non-stick pan with a kitchen paper and pour a ladle of batter, rotating the pan well so that the mixture spreads evenly.
You’ll see that after a minute, the edges slowly detach, and then, with the help of a spatula, flip the crepe until cooked.
Stack them on a plate and continue until you’ve used all the batter.
Then fill the crepes with your choice of jam or even a nut butter and malt, or a cashew cream or a homemade hazelnut spread or a chocolate cannellini spread
Decorate with fresh or dried roses.
Storage, Tips, Variations
You can use other types of flour, even gluten-free ones like buckwheat, millet, or brown rice. You can omit the rose syrup and replace it with another plant-based drink or water. You can freeze your crepes and use them as needed.
If you don’t use the sweetened syrup, you can also use your crepes with a nice savory filling like hummus
Herbs and Flowers in the Dish: Here are the other recipes:
Elisa: Basbousa, Semolina and Rose Water Cake from the Middle East
Miria: Homemade Rose Syrup
Tiziana: Rose Soan Papdi, Indian Recipe
