Delicate and versatile, these light rose crepes are ideal for a special tea with friends or to brighten a May party, the month of roses.
We are indeed talking about roses and their use in the kitchen, today in the herbs and flowers on the plate column. At the end of the article you will also find the recipes of the other friends.
Roses and their use in the kitchen
The tradition of using rose petals in cooking comes from far away, from Constantinople, and then arrived through travel to Venice and Genoa. From tradition here we still prepare a very delicate rose syrup.
The roses most commonly used for this tradition are usually the petals of Rosa Muscosa and those of Rosa Rugosa (my favorite).
Recipes usually include the rose syrup and you will discover how in the recipe for these light rose crepes.
You can then use it in tea instead of sugar, in ice creams, over a fruit salad or to make a soak for sponge cake (pan di Spagna).
Here are the roses I am proud of:
With rose petals you can also prepare delicious compotes or jams, naturally with petals picked in non-polluted areas, wild roses or garden roses that have not been treated. They should be washed very well and then gently dried before preparing our dishes.
Here are some recipes with rose petals:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Cooking time: 40 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: Spring
Ingredients for the light rose crepes
First prepare the rose syrup (the recipe is naturally generous) or you can buy it online: rose syrup
- 5.3 oz rose petals
- 2 1/2 cups sugar
- 2 cups water
- 1/2 lemon (with organic peel)
- 1 1/4 cups Type 2 wheat flour
- 1 1/4 cups oat milk
- 2/3 cup rose syrup
- 1 1/2 tbsp extra virgin olive oil
- 1 pinch sea salt
- as needed rose petals (for decoration)
- 1/3 cup jam (your choice)
Tools
- 1 Immersion blender
How to prepare the rose syrup
Or, as noted in the ingredients, you can use a commercially available rose syrup.
Place the well-washed petals in a bowl and infuse them with the lemon and boiling water. Leave to infuse for 24 hours.
Strain everything through a fine sieve, add the sugar and simmer for about 25 minutes. Bottle and use as needed.
In a bowl pour the flour, the rose syrup and the milk, mixing well with a whisk or an immersion blender. Also add the oil and a pinch of salt.
Let rest for half an hour.
With a pastry brush lightly oil a non-stick pan and pour a ladle of batter, turning the pan well so the batter spreads evenly.
You will see that after about a minute the edges will gradually detach; then help yourself with a spatula and flip the crepe until cooked.
Stack on a plate and continue until the batter is finished.
Then fill the crepes with the jam of your choice or with a nut butter and malt, or with a cashew cream or a homemade gianduia cream or even a chocolate bean spread.
Decorate with fresh or dried roses.
Storage, tips, variations
You can use other types of flour, including gluten-free options such as buckwheat, millet, or brown rice. You can omit the rose syrup and replace it with another plant-based beverage or water. You can freeze your crepes and use them as needed.
If you don’t add the sweetened syrup, you can use your crepes with a savory filling such as a hummus
Herbs and flowers on the plate: here are the other recipes:
Elisa: Basbousa, semolina cake with rose water from the Middle East
Miria: Homemade rose syrup
Tiziana: Rose Soan Papdi, an Indian sweet
