Delicate crepes infused with aromatic pandan and coconut make a lovely brunch for springtime celebrations.  Topping them with edible flowers is optional, yet adds an elegant touch of natural color and beauty.

Two things I love are crêpes and violets, so putting them together on a plate made for a happy day.  April showers have given us an abundance of wild violets this year.  While some people might want to rid their yard of them, I think the exquisite purple blossoms that appear this time of year are delightful, and I try to hold onto them as long as possible.

Flowers and Mother’s Day go hand in hand, so why not top some crêpes or other favorite treats with wildflowers that are both lovely and edible?  These colorful crêpes would also be a fantastic feature at a bridal shower or baby shower, should you have the pleasure of hosting one this year.

But what is pandan, you may be wondering?  It’s a large tropical leaf, and it is typically used to flavor certain desserts in Asia.  I was able to request some pandan flavoring at my local Asian grocery store, but you can also order it online or simply substitute vanilla extract.

Coconut sauce is essentially a thinner version of coconut milk pudding.  It’s a breeze to make, and you can sweeten it with sugar, honey, maple syrup, or stevia, depending on your preference.

If you would like to boost your crêpe making confidence before you commence with this recipe, I invite you to check out my Skillshare class, Crêperie 1-2-3: How to Make French Crêpes (referral link).  It offers step-by-step video lessons that demonstrate the techniques I use to make crepes with basic kitchen equipment.

Whether you choose to whisk together your ingredients right away, or opt for a visual demonstration of the process first, the resulting tropical flavored crêpes will inspire you to celebrate as warmth and sunshine return.