Life is short. Eat dessert for breakfast. Seattle's World Spice Merchants created this beautiful, fragrant crepe dish by pairing lavender with our Moroccan Preserved Meyer Lemon Paste. Bright lavender combines well with assertive flavors such as preserved lemon in sweet or savory dishes.
1 cup milk
2 TBS sugar
1 TBS If & When Moroccan Preserved Meyer Lemon Paste
1 tsp vanilla extract
1 cup flour
3 TBS melted butter + extra to coat pan
1/2 cup Lavender dulce de leche
1/2 cup fresh berries
1/2 cup favorite berry preserves
In a blender add the eggs, milk, sugar, Moroccan Preserved Meyer Lemon Paste, vanilla, flour and melted butter. Blend until smooth.
Refrigerate for at least an hour. The batter may be made the night before.
Preheat a small nonstick skillet over medium heat. Add a dab of butter to coat the pan.Pour in batter, about a quarter cup per crepe. Swirl the pan to spread the batter evenly.Cook the crepe for about 40 seconds. Flip when you see light golden brown rings. Cook the second side for 10 seconds.
Once cooked lay crepe flat on parchment and set aside. Continue cooking batter until it's gone.
Once all crepes are cooked, evenly spread 1 TBS of lavender dulce de leche on each crepe. Feel free to add sliced berries or bananas.
Fold crepes in half, and then half again to form little quarter pockets.Dollop the crepes with your favorite preserve, berries and whipped cream.
Lavender Dulce de Leche
1 can sweetened condensed milk
½ tbs ground lavender
1 tsp Fleur De Sel
Remove the wrapper from the can of condensed milk and select a pot that is at least 2 inches taller than the can.
Put the can in the pot and add water to completely cover the can. Bring to a low boil and continue cooking for 3 hours, continually adding water so that the can is always submerged. This is an important bit- make sure the can is ALWAYS submerged. Keep a kettle of hot water standing by so you can add as needed.
After 3 hours, remove the can and allow it to cool completely before opening it. Open the can and admire your dulce de leche!
Stir in the lavender and salt, and let it infuse overnight at room temperature. Use it right away or store in the refrigerator.
Recipe & Image from World Spice Merchant's blog, Silk Road Diary