How to Make It
Make the batter. Combine ingredients in a blender and pulse for 10 seconds or until well combined.
Let it rest. Cover and refrigerate for at least 1 hour, but no longer than 48 hours, before using.
Heat the pan. Heat a large nonstick skillet over medium heat. Once pan is hot, add only enough butter to lightly coat the pan.
Cook the crepes. Reduce heat to medium low, ladle ¼ cup of the batter in the middle of the pan, and quickly swirl the pan to spread the batter.
Make them look pretty. Place a couple of edible flowers on the crepe, cook for 1 minute. Flip and continue cooking for 30 seconds.