I cut this recipe out of the Times Picayune a couple of years ago, and actually tried it, and it’s not that hard! Everything was delicious, especially the rose petal syrup. We were lucky to have really fragrant Mr. Lincoln and Alicia roses blooming at the time (not this year, sadly) and they worked great to make the rose sugar and syrup. Store bought roses don’t work as well because they’re not bred for fragrance.
You’ll need: Rose Petal Sugar
8 cups fresh, fragrant rose petals and 3 cups sugar
I think when I made this I didn’t have 8 cups so I just used what I had and adjusted the amount of sugar. I think I might have made 2/3 of a recipe; I’m not sure.
Preheat the oven to 140 degrees. Wash the rose petals gently in cool water and dry with a paper towel. Spread the petals on a cookie sheet or jelly roll pan. Place in the oven and turn the oven off. Leave the petals in the oven until they’re dehydrated, about 1-2 hours – maybe less with fewer petals! Place sugar and dry petals in a food processor and pulse until the petals are mixed and finely chopped. Store in a covered container up to two weeks.
and Rose Petal Syrup
1.5 cups cold water
2.5 cups rose petal sugar
1 T fresh lemon juice
3 drops of red food coloring (optional – I didn’t use because I had some really good red roses)
Again, I think I cut this recipe way down. I adjusted it to the amount of rose petal sugar I had to work with, knowing that I needed both sugar and syrup to make the crepes. But it all worked out and I had some yummy syrup left over!
In a glass measuring cup or bowl bring the water to a boil in the microwave, about 4 minutes on high (less if you are using smaller quantities!)
Stir sugar, lemon juice and optional coloring into water until sugar is dissolved. Microwave another two minutes on high. Cover with plastic wrap and steep the syrup for 10-12 hours at room temperature. then strain the syrup through a cheesecloth and store in a glass bottle or jar in the refrigerator for up to two weeks.
Rose-scented crepes with rose creme and raspberries
First, make the rose creme:
1 cup heavy whipping cream
1 whole egg
2 egg yolks
6 tablespoons rose petal sugar
2 tablespoons rose petal syrup
Heat cream until just before it reaches the boiling point. In a stainless steel bowl, whisk the eggs, sugar and salt until the sugar is dissolved. Place the bowl over a pot of simmering water and whisk vigorously. The bowl should not touch the water. Beat the egg mixture until it’s very warm, fluffy and light in color, about 4 minutes. Don’t scramble the eggs!
Then very slowly pour the warm cream in while mixing; and switch to a rubber spatula or wooden spoon. Continue to cook the creme over simmering water, stirring constantly, until thickened, about 10-15 minutes. It should coat the spoon and not drip down when you slide your finger across the back of the spoon.
Remove from the heat and pour the creme through a fine mesh strainer into a clear container. Stir in the rose petal syrup. Place a piece of plastic wrap directly on top of the creme, cover, and refrigerate until chilled.
Now for the rose crepes:
1/2 cup milk
1/2 cup water
1 cup instant blend flour (like Wondra)
pinch of salt
2 whole eggs
2 egg yolks
3 tablespoons rose petal sugar
3 tablespoons melted butter
Mix the milk and the water together and stir in the flour and salt with with a whisk, stirring out lumps. Then whisk in the eggs, yolks and sugar; stir until blended well. Stir in the butter. Let the batter rest for 20 minutes.
Meanwhile, preheat a 9 inch nonstick skillet or crepe pan to medium-hot.
Pour 1/4 cup batter into pan, evenly distributing the batter to make a very thin pancake. (add a little water if the batter is too thick.) Cook until it’s pale brown, then turn it over (about a minute on the first side and 20 seconds on the second) Don’t worry if the first one looks bad; the second one will look better.
To serve, mix the creme with 1.5 cups of fresh raspberries and then put dollops of the rose/raspberry creme in the center of each crepe, then fold the crepe in quarters. Garnish with more raspberries.
Serve with champagne with a splash of rose syrup in glasses rimmed with rose sugar.
Yum! Oh, and don’t be daunted by these directions – if I did it, you can too, believe me! Happy Valentine’s Day!