Rose Jam with Strawberries and Buckwheat Crêpes
Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Crepe pan
- Saucepan
- Mason jar
- Oven
- Stove
- Refrigerator
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Paper towel
- Plastic wrap
- Spatula
Ingredients
- 250 gm strawberries, hulled and cut into thin wedges
- 125 ml (½ cup) pouring cream
- 125 gm (½ cup) crème fraîche
- 50 gm caster sugar
- Rose petal jam
- 200 gm organic rose petals (see note)
- 200 gm caster sugar
- 2 pink lady apples, diced and wrapped in muslin and tied to secure
- 1 tsp rosewater
- Buckwheat crêpes
- 60 gm butter, coarsely chopped, plus extra, softened, for cooking and spreading
- ½ tsp caster sugar, plus extra for scattering
- 240 ml milk
- 50 gm buckwheat flour
- 75 gm (½ cup) plain flour
- 120 ml flat beer
- 2 tbsp vegetable oil
- 2 eggs
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