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Violet Creme Filled Crepes With Blueberry & Violet Sauce

Violet Creme Filled Crepes With Blueberry & Violet Sauce
[1]
Print Recipe
I love eating flowers. Their bright colors and sweet yet bitter flavor add vibrancy to meals from simple salads to elegant desserts. One of the first flowers to appear in the spring is the graceful violet. This recipe is actually a revision of a recipe I send out to clients some 18 years ago for Easter. You know - the old days when you printed off postcards and did bulk mailings. I've refined the recipe a bit and added blueberries more delight. These make a lovely spring brunch.
Servings Prep Time
4 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
30 minutes
Violet Creme Filled Crepes With Blueberry & Violet Sauce
[1]
Print Recipe
I love eating flowers. Their bright colors and sweet yet bitter flavor add vibrancy to meals from simple salads to elegant desserts. One of the first flowers to appear in the spring is the graceful violet. This recipe is actually a revision of a recipe I send out to clients some 18 years ago for Easter. You know - the old days when you printed off postcards and did bulk mailings. I've refined the recipe a bit and added blueberries more delight. These make a lovely spring brunch.
Servings Prep Time
4 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Crepes
Blueberry and Violet Syrup
Viola Filling
Servings: servings
Instructions
Crepes
  1. Combine the first 5 ingredients and blend with a whisk. Let batter stand for 1 to 3 hours before use. Brush a 7 or 8 inch crepe pan with a little butter. Heat pan over medium heat. Pour a scant 1/4 cup of batter and spread it thin. Immediately place 3 or 4 violets face up on the batter. Cook about 30 - 40 seconds then flip the crepe and cook for another 30 seconds or until golden and batter is set. Remove from heat and place on parchment paper.
Blueberry and Violet Syrup
  1. In a heavy sauce pan combine violets, blueberries, water, maple syrup. Simmer, stirring occasionally, over medium high heat for about 15 minutes or until reduced by half. Strain the syrup through a sieve pressing the violets and blueberries to extract their color. There should be a scant 1/2 cup of syrup.
Violet Creme Filling
  1. In a chilled bowl whip the cream, maple syrup and vanilla until stiff peaks are formed. Fold in the cheese and nutmeg then gently fold in the flowers. Refrigerate the the filling until ready for use. Remove from refrigerator about 10 minutes before assembling the crepes.
  2. On a plate, lay a crepe, flower side down. Spread about 1/3 cup of the filling on the crepe and roll up. Gently turn the crepe over so that the folded sides are on the bottom and the violets show. On a clean dessert plate pour about 1/2 the violet and blueberry syrup on bottom. Gently lay 1 or 2 crepes on over the syrup, decorate with a few blueberries, fresh violets and whip cream if desired.
Recipe Notes

Nutritional highlights: This is a very sweet dish, that nourishes Yin, Blood and fluids. To break it down. See Playing With Pansies [22] for the energetics of violets.

Primary season: Spring

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