To me, nothing feels as comforting as the perfumes that always fill our kitchen.
Today, not only did I explore my sense of smell, but of sight, for I think one of the best secrets for incredible food is bright and eye-catching colours; at least in the patisserie realm. The mellowness of the minty pistas combined with the soft, serene shade of baby pink is so inspiring, for sometimes our lives get so busy that we forget about how beautiful it is to live, and we cant even see the lovely things that surround us. For when you surround yourself with beautiful things, you feel beautiful. Take a walk in the garden with herbal tea, and adorn your dishes with roses, you will feel heavenly after …

Crepe batter:
1 cup of sifted cake flour
1/2 tsp of baking powder and a pinch of bicarb
2 eggs
3/4 cup of milk and
1 tbl sugar (level)
Beat the ingredients, cover and set aside for 30 minutes.

In the mean, chop up the raw pista's (you can get them in little packets from Woolies). Make sure they're fine, but do not grind them. Place in a pan and dry roast for a few minutes stirring continuiously on a low heat until slightly crunchy.

Prepare the cream filling:
1 250ml fresh cream
1 heaped tbl of icing sugar
1 tsp rose water
1/4 tsp rose syrup (for colour, you may use pink food colouring as well)
Beat the cream until thick. Ad the icing sugar, rose water and syrup and beat till stiff peaks form. Set aside in the fridge.

After 30 minutes, using a non-stick pan, cook the crepes. Adding a ladle full at a time, flip over when you see bubbles forming on the one side. Using the Gluttony grinder (butterscotch and vanilla), grind over the crepes and place on a plate.

Using a 6/7 cm round-frilly edged cutter, cut 4 rounds out of each crepe.

Allow to cook.

When ready to set up, pipe cream in the centre down towards the middle.
Pulling each side up toward the other, pinch at the top.
Sprinkle the chopped pistas at the ends.

Pop into the fridge so the cream stays cool and stable. When ready to serve, place on plate and decorate with a single rosebud.