Pistachio Crepes with Rose Mousse

In a mixing bowl, whisk together the flour, ground pistachios, eggs, almond milk, melted ghee, sugar, and salt until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of ghee.

Pour a small amount of the batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Set aside.

In a small saucepan, combine agar-agar powder with a quarter cup of water. Bring to a simmer until the agar-agar is fully dissolved.

Whip the cream with powdered sugar, honey or maple syrup, and rose water until it forms soft peaks.

Gently fold the agar-agar mixture into the whipped cream to form a light mousse.

Lay out the crepes and evenly spread the rose mousse over each one. Roll or fold the crepes gently.

Place the filled crepes on serving plates. Top with crushed pistachios, rose petals, edible pink flowers, and fresh raspberries.

For an extra touch of elegance, sprinkle a little powdered sugar or drizzle a light rose syrup if desired.