I’m so not one of “those” girls. I scoff at mini skirts, would prefer work shoes to high heels, and was the girl that made boys cry when I liked them. In high school and college wearing Doc Martins with a dress was fancy. What can I say, I was a misguided youth lacking a father figure while growing up. My mother had to fill both roles and was pretty much a feminist. I was raised believing I could do everything a man could do and better.
The last 14 years has been about finding balance between that feminist and femininity. Especially the last 7 years while raising a daughter. I refused pink baby clothes, all while explaining that my bald-headed baby was a girl. Oh! but this girl wants to dress up in costume like a princess, have tea parties, help me garden and cook, and she’s just at that age where pink and peach and flowers and puppies and kittens are all so cute and enticing and … cute.
So while I’m here, at age 36, still figuring out my own personal flaws (with all due respect and no fault for my wonderful Mom) as well as society’s, I have figured out that I love some aspects of girly-girl-ness. I’m learning that men really can do as much as women – and just as good sometimes! Sometimes I even wear a dress with high heels.
But only on the most special occasions … like weddings and tea parties with my daughter.
Makes about 12 crepes
- 1 cup all purpose flour, wheat flour, or gluten free substitute
- 1 cup milk
- 1/4 cup water (add 2 Tbsp more water for wheat flour)
- 2 tsp oil, like walnut or sunflower, plus 1 Tbsp for pan
- 2 eggs
- pinch of salt
- 1/2 cup of fresh, edible wildflower blossoms – we used redbud blossoms and violets
- 2 cups sour cream
- 2 Tbsp buttermilk
- 2 Tbsp sweetener (I used some granulated sugar I’d stored some used vanilla pods in)
- 1 tsp vanilla
- Mix wet ingredients together, add salt, then add to flour and whisk lightly. Allow to rest for 10 minutes.
- In the meantime, prepare your filling. An excellent substitute is sweetened cream cheese. Chill in refrigerator until later.
- Warm a small, non-stick pan on medium to medium-high. Put a dab of oil in the pan then wipe out with a dry, clean cloth.
- Pour about 1/4 cup mixture in pan and swirl around to cover pan. The first crepe is always the test. It should be relatively thin. You may need to add a little more water or flour to adjust the consistency. Before the crepe sets up, add a generous Tbsp of your flower buds to the wet batter. When the edges of the crepe easily come free, it’s time to flip. Crepes should not be brown and crispy, you just want them to set up and be tender.
- Cook all crepes before you begin to fill them.
- To finish the crepe, put the flower side down, add a bit of your cream mixture down the center and fold about 1/3 of the crepe over the mixture. Fold the rest of the crepe over to keep the cream inside. It looks a bit like a fancy enchilada! Top with a dollop of cream and some fresh fruit or jam like elderberry then enjoy with your favorite dress up partner for some tea.
You can find Jennifer at Unearthing this Life where she blargs about life in rural Tennessee. She’s also been featured at Rhythm of the Home. Mostly she’s just a mom, a homeschooler, and keeper of critters.