Crepes with Acacia Flowers
These delicate crepes with acacia flowers are light, lacy, and beautifully fragrant. Sparkling water keeps the batter airy, cornstarch makes them extra tender, and the blossoms add a gentle floral note that feels like spring. Serve them warm with a sprinkle of sugar (simple and perfect).
Batter Instructions
- Gently rinse the acacia flowers and pat dry. Remove any tough green bits/stems, keeping mostly the blossoms.
- In a mixing bowl, whisk together the flour, cornstarch, vegan egg replacer, baking powder, salt, and sugar.
- Add the oat milk, sparkling water, and coconut oil. Whisk until smooth. The batter should be thin and pourable (like heavy cream).
- Fold in the acacia flowers.
- Let the batter rest for 10 minutes so it hydrates and cooks more evenly.
Cooking and Serving Instructions
- Heat a non-stick skillet over medium heat. Lightly grease with a little coconut oil.
- Pour a small ladle of batter into the pan and immediately swirl to spread it into a thin circle.
- Cook for 1–2 minutes until the edges lift and the bottom is lightly golden.
- Flip and cook the other side for 30–60 seconds.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with a sprinkle of sugar on top (or any toppings you like).
Notes
- Only use edible, correctly identified, unsprayed acacia flowers.
- If the batter feels too thick, add a splash of sparkling water; if it’s too thin, add 1–2 tbsp flour.
- Keep the heat at medium: too hot will brown before the crêpe sets, too low can make them dry.
- Resting the batter helps prevent tearing and gives a smoother texture.
- Best eaten fresh, but leftovers can be stacked with parchment and stored in the fridge for 2 days.
Equipment Needed
- Mixing Bowl
- Whisk
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Strainer
- Skillet
- Stove
- Turner
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