Elderflower scent (Sambucus nigra)
Elder tree is still in bloom and, from my “forager” point of view, its scent causes me a salivation response, like Pavlov’s dogs.
Pavlov’s dogs? What’s that? The Russian scientist Ivan Pavlov showed the existence of the “classical conditioning”. Whenever he gave food to his dogs, he also rang a bell. After a number of repeats of this procedure, he tried the bell on its own. As you might expect, the bell on its own now caused an increase in salivation. Poor dogs, what a swizz!
That’s it!… whoever tasted elderflowers once, might have the same response. And I am no exception. So I couldn’t resist in making a yummy breakfast with these scented flowers. These crepes are so delicious that I finally ate them without any jam, to taste the most of elderflower! They mate with sweet jams as well as savory fillings, so you can make also baked crespelle. I tried to make some with buckwheat flour, but I still like all-purpouse flour the most.
Elderflower crepes recipe
- Elderflower (Sambucus nigra), 3 handful (no stems)
- 3 Eggs
- 250 gr Wheat Flour
- 1/2 liter Milk
- 40 gr Butter, melted
- 1 Pinch of Salt
Remove the tiny flowers from the stem and set apart. I used 3 handful of flowers (approx. from 10 umbels).
Then make the basic crepes batter. I use an electric mixer: put flour, milk, eggs, melted butter and salt in the mixing bowl and beat until smooth. Add the elderflower and gently stir with a spoon. Let the butter rest for 30 minutes at least.
Heat a lightly oiled (butter is best) griddle or frying pan. Pour a ladle of batter in the center of the frying pan and, tilting with circular motion, coat the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Since there are flowers in the batter, the crepes will be thicker than usual. Don’t go crazy about that, it is worth it!