Okanagan Lavender Flower Crepes with Warm 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.  If you're a gardener, experiment with different varieties of lavender or better still, visit the Okanagan Lavender Farm just outside of Kelowna. 

• ¾ cup all purpose flour
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup milk
• 2 eggs
• 2 tbsps melted butter
• 1 tsp grated orange rind
• 1 tsp lavender flowers
• Canola oil, as needed

Butter/Icewine Sauce

• ½ cup butter
• ¼ cup fresh orange juice
• ¼ - 1/3 cup 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.