Have you ever noticed a small plastic container filled with fresh flowers while you were walking through your local farmers market? Delicate edible flowers seem intimidating to cook with, but it’s actually easy to add a perfumey floral finish to any breakfast dish. Here, pretty blue and purple pansies are used as a garnish to bring a pop of color to a basic crepe. Feel free to use any variation of edible flowers you can find at the market or grocery. There are even flowers you can eat that are already growing in your backyard—just be sure they haven’t been treated with pesticides or other harmful chemicals. It’s true that not every flower is edible, but the ones that are make for a crepe recipe that’s almost too pretty to pop in your mouth. (You’ll get over it.)Note: Allow at least one hour for the crepe batter to sit. Edible Flower Crepes
