Warm Okanangan Lavender Flower Crepes with Icewine-butter Sauce

Studded with pungent lavender, these crepes may be made well in advance of your brunch. They make a spectacular dessert as well.  

 The lavender flowers were grown in the sun-soaked Okanagan Valley by David and Andrea McFadden, descendants of the earliest settlers of the region.   Their Okanagan Lavender Farm is an exercise in sensory overload.

The Crepes:

• ¾ cup (175 mL)all purpose flour
• 1 tbsp (15 mL) granulated sugar
• ¼ tsp ( 1 mL) salt
• 1 cup (250 ml) milk
• 2 eggs
• 2 tbsps (30 mL)  melted butter
• 1 tsp (5 mL) grated orange rind
• 1 tsp  (5 mL) lavender flowers
• Canola oil, as needed
• Butter/Icewine Sauce
• ½ cup (125 mL) butter
• ¼ cup (60 mL)  fresh orange juice
• ¼ – 1/3 cup 60 -75 mL)  icewine

Combine the flour, sugar and salt.   Whisk in the milk and eggs till thoroughly blended.  Add the butter, orange rind and lavender.    Let stand for 20 minutes.

Place a crepe pan on medium heat.   Brush with oil.    Pour on the crepe batter, about a half cupful at a time.   When the underside is well browned, flip and brown the top slightly.   Transfer to a parchment or plastic wrap-lined plate.   Cover loosely and keep warm till ready to serve.   Repeat with the rest of the batter.   At this point you can wrap the crepes and refrigerate them for a day or two.  Or continue as follows.

Heat the butter in a skillet, add the orange juice and heat through.   Fold the crepes into quarters and add to the skillet.   Pour on the icewine.    Gently turn the crepes and heat completely.  The sauce will reduce and become a bit syrupy.

Transfer crepes to warm serving plates, pour over the butter sauce.   Serve immediately.

Makes four servings.