Brown Butter + Poppy Seed Crepes
My mother came to visit awhile back and I wanted to make her a lovely little breakfast...especially since we weren't able to celebrate Mother's Day together...I was able to make almost everything the day before so I could enjoy a cup of coffee with her and a sleepy, early morning chat...Here's what I put together for her...On the Menu:Brown Butter + Poppy Seed CrepesRosewater Crème FraîcheFloral SugarStrawberry + Lavender JamBrown Butter + Poppy Seed CrepesCrepes: Makes 8 CrepesIngredients:1 1/2 cups sifted organic all-purpose flour1/2 teaspoon rose salt2 organic large eggs2 cups organic whole milk1 tablespoon organic poppy seeds2 tablespoons melted + browned, cooled organic butterDirections:Melt + brown the butter and allow to cool. To make brown butter, simply allow the butter to simmer for a few minutes after melting, keeping a close eye on the color, and remove from heat immediately once the butter turns a tawny, golden color. Sift the flour and place in a large bowl. Add the salt, eggs, milk, poppy seeds, and butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.
Rosewater Crème FraîcheIngredients:1 tablespoon homemade rosewater1/2 cup Crème Fraîche1 teaspoon organic cream1/2 teaspoon floral sugar (recipe below)Directions:Place all ingredients in a medium sized bowl. Mix until well combined. Store in the fridge. Feel free to make the day before using.Floral Sugar:Ingredients:1 cup organic sugar1 tablespoon dried organic lavender flowers1 tablespoon dried organic rose petalsDirections:Place all ingredients in a food processor and blend for about 1 minute. Store in an airtight container.
Strawberry + Lavender JamMakes enough to fill a 6-ounce ball jarIngredients:1 1/2 cups organic strawberries, chopped1/2 cup filtered waterJuice from 1/2 organic lemon1/4 cup lavender sugar (feel free to use the floral sugar)Directions:Place strawberries, water, lemon juice, and lavender sugar in a saucepan. Place over medium heat. Stir until you bring the mixture to a simmer. Allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash the strawberries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a thick jam. Store in an airtight container in the fridge and enjoy within a week.Recipes + Photo + Styling by Cassie Winslow
