Loganberry + Rose Butter Crepes

Loganberry and Rose Butter Crepes by Deco Tartelette
Loganberry + Rose Butter Crepes! I love making crepe batter the evening before I plan on making a batch so it’s all ready to go in the morning…you wake up, make yourself a cup of coffee, and you have delicious crepes awaiting your enjoyment anytime you are ready…doesn’t that sound lovely?

How pleased I was to see loganberries at the farmers’ market…they have that scrumptiously wild flavor which is a wonderful match to the delicacy of crepes. Topped with rose butter, this breakfast is sure to be a colorful treat. If you don’t have loganberries in your area, you can of course use raspberries, blackberries, or whichever berry you fancy…

Loganberry + Rose Butter Crepes
Crepes: Makes 8 Crepes
1 1/2 cups sifted organic all-purpose flour
1/2 teaspoon rose salt
2 organic large eggs
2 cups organic whole milk
2 tablespoons melted, cooled rose butter (recipe below)
Toppings: Rose Butter and Loganberry Sauce (both recipes below)

Melt butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, and cooled butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.
Loganberry and Rose Butter Crepes by Deco Tartelette
Rose Butter
1/4 cup organic, edible rose petals
1 cup organic unsalted butter (at room temperature)
Pinch of salt

Place ingredients in a small bowl and mix. Store in the fridge and use within a week. Serve atop warm crepes. Enjoy!

Loganberry Sauce
1 1/2 cups organic loganberries (you can also use raspberries or your favorite berry)
1/4 cup filtered water
Juice from 1/2 organic lemon
2 Tablespoons organic sugar

Place loganberries, water, lemon juice, and sugar in a saucepan over medium heat. Stir until you bring the mixture to a simmer and allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash a little over half of the berries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a sauce. Store in an airtight container in the fridge and enjoy within a few days. This sauce is also quite heavenly when poured over ice cream

Recipe + Photography by Cassie Winslow

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