They may not be the kind of meal you whip up every day, but if you’re trying to impress — hosting a brunch, treating Mom to let her know she’s appreciated, or wooing your sweetheart with a romantic breakfast — these gorgeous crepes will definitely inspire lots of oohs and aahs.
Not only are they beautiful to behold and only 135 calories per serving, they are filled with sweet lemon cream and topped with a simple blueberry sauce. As you can imagine, these crepes are just as delicious as they are pretty!
Edible flowers and floral flavors are a growing food trend, and add visual appeal to salads, baked goods or even frozen into ice cubes. Paying attention to the presentation of food can be especially important when you are trying to stick to a healthy diet. Making a healthy meal feel extra special with the addition of flowers or some other pretty garnish is one way to encourage mindful eating and not feel deprived.
You can find edible flowers online or in the produce sections of some specialty grocery stores (often near the herbs). Call your local store to see if they stock them or can get them for you. Farmer’s markets and even some garden centers can also be good sources when the flowers are in season. Just make sure the flowers were grown organically without the use of pesticides. Picking them from your own garden works too!
Viola Crepes with Lemon Cream & Blueberry Sauce
Yield: 12 crepes
Ingredients:
Crepes:
2 large eggs
3/4 cup skim milk
1/2 cup water
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon vanilla extract
3 Tablespoons canola oil
Vegetable oil cooking spray
48 to 60 edible flowers
Cream Filling:
8 ounces fat-free cream cheese, softened at room temperature
1/2 cup fat-free half-and-half
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon vanilla
3 Tablespoons stevia
Blueberry Sauce:
2 cups blueberries
Juice of 1 orange
1/2 Tablespoon cornstarch
Powdered sugar to serve, optional
Directions:
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, up to 48 hours.
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 sauce by adding the blueberries, cornstarch and orange juice to a sauce pan, then cover and simmer over medium heat, stirring occasionally until the blueberries cook down into a sauce, about 15 minutes.
While the cream is chilling and the sauce is simmering, make the crepes. Heat a large nonstick pan and spray with canola oil cooking spray. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Add 4 to 5 violas (or other 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, laying the crepe flat to cool. Place a small sheet of parchment paper in between crepes as you stack them to prevent sticking and tearing. Continue until all batter is gone.
To assemble, lay each crepe out flat, flower side down, and spread 1/12 (about 1 Tablespoon) of the filling on the crepe. Fold the crepe in half, and then in half again. Top with 1/12 of the blueberry sauce (about 1 Tablespoon). Sprinkle with powdered sugar, if desired, and top with any extra edible flowers to garnish.
Note: Use pansies, violas or other edible flowers that are pesticide-free. Remove each flower from its base, rinse gently to “debug” and pat dry.
NUTRITION INFORMATION PER SERVING: 135 Calories; 5 grams Fat; <1 gram Saturated Fat; 38 mg Cholesterol; 166 mg Sodium; 16 grams Carbohydrates; 4 grams Sugar; 2 grams Fiber; 7 grams Protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit henryford.com.
