| Light as a feather, sweet, and aromatic, you’ll never feel as pampered as the moment you take a bite of Saffron Milk Thousand Layer Crepe Cake. Easy to griddle (you might say it’s a piece of cake!) and without an oven, thousand layer crepe cakes can be served with many flavors. Served here as a perfumed pistachio milk delicacy reminiscent of the silk road. Served here as a perfumed saffron milk delicacy reminiscent of the silk road. French cuisine meets the Middle East! |
| Sweet saffron pacifies strong Pitta appetite and melts vata’s anxieties. Serve when emotions run high to feel relaxed and happy. This dessert will provokes Kapha when taken in excess. |
| Ingredients |
| 1/4 c RAW SUGAR |
| 2 c WATER |
| 2 c MILK |
| 1 tsp SALT (MINERAL SALT) |
| 1 whole VANILLA BEAN |
| 1 tsp ROSE WATER |
| 1 c WHOLE WHEAT FLOUR |
| 2 pinch SAFFRON |
| Instructions |
| 1. Grind saffron and soak in 1 tbsp hot water. Bring milk to a boil then add 1c milk, vanilla, 3 tbsp sugar, & rose water for the saffron milk. |
| 2. Mix the remaining ingredients for the crepes. The crepe batter should be thin. Griddle up to 10 crepes on a hot plate and stack them aside in a deep dish. Pour saffron milk over dish and serve. |
Anna Godfrey 