In a small saucepan, add the honey and lavender over medium heat. Stir with a whisk to combine. Cook for one minute to allow the honey to melt, while stirring gently. Place the mixture in a small bowl and set aside for one hour to infuse the lavender into the honey.
Using a hand mixer, beat the eggs and flour in a medium bowl until the mixture is smooth and combined. Add Nielsen-Massey Pure Vanilla Extract, sugar, water, milk, melted butter and a pinch of salt. Mix until smooth, scraping down the sides of the bowl as you continue to mix.
Heat a nonstick sauté pan over medium-high heat and add 1/2 tablespoon of butter to the pan. Allow the butter to melt for one to two minutes.
Stir the batter gently, then ladle about 1/2 cup of crêpe batter into pan. Quickly tilt the frying pan in a circular motion by its handle to ensure the mixture spreads evenly and thinly across the pan.
Cook for one to two minutes on each side, or until each side is light brown. The crêpe will begin to bubble and crisp up on the sides when it’s ready to be flipped.
Remove the crêpe from the pan and set aside on a plate, layering cooked crêpes between paper towels or wax paper. Repeat this step with the remaining batter and add more butter as needed to coat the pan.
Place 1 crêpe flat on a dish. Using your fingers, roll the crêpe. Repeat this step with the remaining crêpes and top each crêpe with a drizzle of lavender honey, blueberries and powdered sugar.
In a small saucepan, add the honey and lavender over medium heat. Stir with a whisk to combine. Cook for one minute to allow the honey to melt, while stirring gently. Place the mixture in a small bowl and set aside for one hour to infuse the lavender into the honey.
Using a hand mixer, beat the eggs and flour in a medium bowl until the mixture is smooth and combined. Add Nielsen-Massey Pure Vanilla Extract, sugar, water, milk, melted butter and a pinch of salt. Mix until smooth, scraping down the sides of the bowl as you continue to mix.
Heat a nonstick sauté pan over medium-high heat and add 1/2 tablespoon of butter to the pan. Allow the butter to melt for one to two minutes.
Stir the batter gently, then ladle about 120 ml of crêpe batter into pan. Quickly tilt the frying pan in a circular motion by its handle to ensure the mixture spreads evenly and thinly across the pan.
Cook for one to two minutes on each side, or until each side is light brown. The crêpe will begin to bubble and crisp up on the sides when it’s ready to be flipped.
Remove the crêpe from the pan and set aside on a plate, layering cooked crêpes between paper towels or wax paper. Repeat this step with the remaining batter and add more butter as needed to coat the pan.
Place 1 crêpe flat on a dish. Using your fingers, roll the crêpe. Repeat this step with the remaining crêpes and top each crêpe with a drizzle of lavender honey, blueberries and powdered sugar.
Pure Vanilla Extract
