Lavender Honey Crêpes with Candied Almonds

Instructions

1. 1

   In a large bowl, whisk together the flour and granulated sugar.

   ~1 min
2. 2

   In a separate bowl, whisk the eggs, then add the milk and melted butter. Stir in the culinary lavender buds.

   ~2 min
3. 3

   Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Let the batter rest for at least 30 minutes to allow the lavender to infuse.

   ~30 min
4. 4

   While the batter rests, prepare the candied almonds. In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the sliced almonds and brown sugar. Cook, stirring constantly, until the sugar melts and coats the almonds, about 3-5 minutes. Spread the candied almonds on parchment paper to cool.

   ~8 min
5. 5

   Heat a lightly greased non-stick frying pan over medium heat. Pour about 1/4 cup of batter into the pan, tilting to coat the bottom evenly. Cook for 1-2 minutes until the edges are golden and the surface appears dry.

   ~2 min
6. 6

   Flip the crêpe with a spatula and cook for another 30-60 seconds until lightly golden on the other side.

   ~1 min
7. 7

   Transfer the crêpe to a plate. Repeat with the remaining batter, stacking the crêpes as you go.

   ~10 min
8. 8

   To serve, drizzle each crêpe with honey and sprinkle generously with the candied almonds.

   ~1 min