Lavender Honey Crêpes with White Peach Compote

Instructions

1. 1

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

   ~2 min
2. 2

   In a separate bowl, whisk the eggs, milk, and melted butter until well combined. Stir in the dried lavender buds.

   ~3 min
3. 3

   Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Let the batter rest for at least 30 minutes.

4. 4

   While the batter rests, prepare the peach compote. If using fresh peaches, peel, pit, and dice them. Combine diced peaches, honey, lemon juice, and water in a saucepan.

   ~5 min
5. 5

   Cook the peach mixture over medium heat, stirring occasionally, until the peaches are softened and the liquid has thickened into a syrupy consistency, about 10-15 minutes.

   ~15 min
6. 6

   Heat a lightly greased non-stick frying pan over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom thinly.

   ~1 min
7. 7

   Cook for about 1-2 minutes until the edges are lightly golden and the crêpe is set. Flip carefully with a spatula and cook for another 30 seconds to 1 minute.

   ~2 min
8. 8

   Transfer the cooked crêpe to a plate. Repeat with the remaining batter, greasing the pan as needed.

   ~15 min
9. 9

   To serve, place a crêpe on a plate, spoon a generous amount of warm peach compote in the center, and fold the crêpe into quarters or roll it up.

   ~2 min