Rose Crepes

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These Rose Crepes look complicated, but I promise they’re very doable. They’re thin, lightly vanilla-scented, and the perfect breakfast for your Valentine. There's something grounding about spreading the batter, flipping at the right moment, then turning the delicate crepe into a rose. It’s calm, creative, and honestly kind of fun.

Prep Time15

Cook Time15

Assebly15

Course: Breakfast

Cuisine: French

Keyword: crepe, valentine's day

Servings: people

Equipment

1 Non Stick Pan

Ingredients

Crepe Ingredients:

1¼ cups milk
2 eggs
3 tbsp unsalted butter melted
1½ tbsp granulated sugar
Splash of vanilla
Pinch of Kosher salt
1 cup all-purpose flour
A few drops of natural red food coloring

Garnishes:

5 Raspberries
Mint
Lemon zest
2 tbsp Maple syrup

Instructions

Add all of the crepe ingredients to a blender and blend for 15 to 20 seconds, or until the batter is smooth.
Grab a non-toxic non-stick pan and warm it over medium heat. Add ¼ cup of the batter to the center of the pan and immediately start moving it to spread the crepe into a 6-inch circle. It does not have to look perfect.
Cook the crepes for about 1 minute, flip, and cook for 1 minute more, then remove from the heat and repeat with the rest of the batter.
Place the cooked crepe flat on your work surface with the prettiest side facing up. Using a small paring knife, make a shallow cut just inside the edge of the crepe and begin cutting in a spiral toward the center, keeping the cut continuous and evenly spaced. Continue spiraling until you reach the center, creating a long ribbon-like strip still attached at one point.
Starting at the outer edge, gently lift and roll the spiral toward the center so the cuts layer on top of each other.
As you roll, let the slits fan outward slightly — this forms the “petals.” Repeat for all the crepes.
Place the finished flowers upright on your serving plate. Garnish with mint, berries, and maple syrup.

Nutrition