Ispahan Crêpes
Inspired by Pierre Herme's beautiful Ispahan Macaron, I created these magical crêpes! Traditionally, crêpes are made with regular flour, but because I have Buckwheat Crêpes made already, I am using those. I think they will perfectly compliment the sweet flavors of lychee, raspberry and rose.
Servings: 2
Ingredients
- 2 Buckwheat Crêpes, kept warm * your favorite recipe
- 1 tbsp butter
- ½ 20 oz. can of lychees in syrup * reserve syrup and other half of lychees for another use - see below!
- 2 tbsp rose water
- ½ cup raspberries
- matcha ice cream * optional
Instructions
- Warm butter in skillet over medium heat. Add lychees and saute several minutes until they start to caramelize. Add rose water to pan, saute a few minutes more. Remove from heat. Fill crêpes with lychee mixture and roll up. Garnish with raspberries. To give this a japanese flavor (in honor of Breizh, and my haiku 😉) top with a small scoop of matcha ice (or nice) cream!
Notes
I plan on using the reserved lychees and syrup to make a Lychee Martini! 🍸 Wait a minute, add some rosewater and raspberry, or Chambord, and you have an Ispahan Martini! Why have I never thought of that? 🌹💕😋💕🎉