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Wisteria Flower Crepes

Sweet crepes with a creamy, aromatic filling of wisteria or black locust flowers.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: recipes for wisteria
Servings: 8 servings
Calories: 269kcal
Author: Alan Bergo
Cost: 5

Equipment

  • 1 8 inch crepe pan or non-stick pan I use a Kehoe carbon steel pan
  • 1 Highspeed blender like a Vitamix
  • 1 1 quart mixing bowl
  • 1 Spatula

Ingredients

Wisteria Flower Filling

  • 2 oz crustless white bread diced ½ inch
  • 2 oz Wisteria flowers or black locust flowers picked over for insects
  • 1 cup half and half, cream or coconut milk milk, or coconut milk
  • ¼ cup coconut oil
  • Fresh lemon juice to taste, a good squeeze
  • 1 pinch kosher salt
  • 1 tbsp unsalted butter
  • 1 dash vanilla extract

Crepes

  • ¼ cup sugar
  • 1 cup whole milk
  • 1 large egg
  • 1 cup all purpose flour or equivalent
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon melted butter
  • 1 tablespoon cooking oil as needed for the crepes

Garnishes

  • ½ cup lightly toasted pistachios, pine nuts, or macadamia nuts or your favorite nut
  • maple syrup to taste
  • 2 cups fresh wisteria or locust flowers
  • 3 sprigs fresh mint leaves

Instructions

Crepes

  • Combine all the ingredients for the crepes and puree in a blender. Pour the mixture into a small mixing bowl and refrigerate while you make the filling.

Wisteria Flower Filling

  • Bring the milk and sugar to a simmer, then pour into a blender, add the vanilla, bread and locust flowers and puree on high until very smooth.
  • Immediately transfer the bread custard to a container, stir in the lemon juice, and chill for a few hours and up to overnight.

Cook the Crepes

  • Heat the nonstick pan on high heat until nearly smoking. Brush the pan lightly with oil, then add ¼ cup of the batter, swirling the pan around to make a thin, round crepe.
  • Making the crepes will be easier as the pan gets very hot, the first crepe is usually a chef snack.
  • When the batter is set, flip the crepe in the pan to gently cook the other side for a second, then transfer to a plate. Repeat the process, stacking the crepes on top of each other.
  • Cover the crepes with cling film and allow to steam and soften, from here they can be made ahead and refrigerated for 2-3 days.

Assembly

  • Take a crepe, then spread each one with 2 tablespoons of the flower puree, then fold into a package.
  • Heat the coconut oil in a wide skillet, add the crepes and brown gently, then serve garnished with maple syrup, extra flowers, toasted nuts like pistachios or pine nuts, and torn leaves of fresh mint.

Video

Notes

The recipe here is just an idea and there's lots of ways to vary the garnishes to your taste. Another thing I add sometimes is grated white chocolate. Lemon balm can make a nice substitute for the mint too. 
You can also use different flours for the crepes like chestnut flour or acorn flour. 

Nutrition

Serving: 1crepe | Calories: 269kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 161mg | Potassium: 121mg | Fiber: 1g | Sugar: 11g | Vitamin A: 274IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 1mg