Add edible flowers to batter to make breakfast crepes something special

Many of us may remember special times when it would have been great to impress family or friends with a beautiful breakfast. For an upcoming special breakfast or brunch, our recipe for Viola Crepes with Lemon Cream and Blueberry Sauce may be the perfect way to show appreciation for a loved one or an honored guest.

With just 135 calories per serving, our Viola Crepes are adorned with edible flowers called violas. For years, people have used the yellow and purple flowers of the violet plant to make teas, desserts and syrups. However, the roots or seeds of the violet plant should never be eaten.

These days, preparing dishes with edible flowers is becoming a trend. Pretty flowers will add visual appeal to salads, baked goods and even ice cubes. In addition to violas, consider using any of the edible flowers: roses, lavender, honeysuckle, pansies, dandelion, hibiscus and squash blossoms.

Edible flowers may be found online or in the produce sections of some grocery stores near the herbs. Call your local store and ask whether it can get them for you. Farmers markets and even some garden centers may be good sources for seasonal edible flowers. Choose flowers that were grown without pesticides or pick fresh flowers from your garden. Simply remove each flower from its base, rinse gently and pat dry.

Flowers, pretty table settings and lovely background music can help people focus on the full range of tastes, textures and sensations during meals. The luxurious gift of heightened awareness is a great way to enhance meals, especially when someone is on a restricted diet.

Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today’s recipe, email HenryFordLiveWell@hfhs.org.

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Viola Crepes with Lemon Cream and Blueberry Sauce

Makes: 12 crepes/ Prep time: 1 hour (plus chilling time) / Total time: 2 hours

Crepe:

2 large eggs

¾ cup skim milk

½ cup water

½ cup all-purpose flour

½ cup whole wheat flour

1 teaspoon vanilla extract

3 tablespoons canola oil

Vegetable oil cooking spray

48 to 60 edible flowers

Filling:

1 8-ounce package fat-free cream cheese, softened at room temperature

½ cup fat-free half and half

1 tablespoon cornstarch

1 tablespoon lemon juice

1 teaspoon of vanilla

3 tablespoons stevia

Topping:

2 cups blueberries

Juice of 1 orange

½ tablespoon cornstarch

Powdered sugar to serve, optional

In a blender, combine eggs, skim milk, water, flour, whole-wheat flour, vanilla and canola oil and pulse for 5 to 8 minutes. Place the crepe batter in the refrigerator for at least 1 hour and up to 48 hours to allow the bubbles to subside. This will make the crepes less likely to tear.

Heat a large nonstick pan and spray with canola oil cooking spray. Pour ¼ cup of batter into the center of the pan and swirl to spread evenly. Add 4 to 5 edible flowers, flower side up, using your finger to press the petals down gently, and cook for 1 minute. Flip the crepe and cook for another 30 seconds.

Remove from pan and spread crepe out flat to cool. Continue until all the batter is gone.

To prepare the filling, combine cream cheese, half and half, cornstarch, lemon juice, vanilla and stevia and blend with a hand mixer until soft peaks form. Place crepe filling in the fridge for about 30 minutes to thicken. Prepare the topping by adding the blueberries, cornstarch and orange juice to a saucepan, then cover and simmer over medium heat, stirring occasionally, until the blueberries cook down into a sauce, about 15 minutes.

To assemble, spread crepe out flat, flower side down, and spread one-twelfth of the filling on the crepe. Fold the crepe in half and then half again. Top with about one-twelfth, or about 1 tablespoon, of blueberry sauce. Sprinkle with powdered sugar if desired, and top with any extra edible flowers to garnish.

Cook's note: Use pansies, violas or other edible flowers that are pesticide-free. Remove each flower from its base, rinse gently to wash away any bugs and pat dry.

From Henry Ford LiveWell.

135 calories (33% from fat), 5 grams fat (less than 1 gram sat. fat), 16 grams carbohydrates, 7 grams protein, 166 mg sodium, 38 mg cholesterol, 129 mg calcium,  2 grams fiber. Food exchanges: ½ starch, ½ fruit, 1 protein.

This article originally appeared on Detroit Free Press: Viola Crepes recipe includes edible flowers in batter