Today I have a guest blogger. My DD, Al (10 yr). Recently, her favourite teacher explained how crepes are made. Inspired, she came home and told me she knows how to make crepes. Today she is going to blog and share our recipe with you.
HELLO everyone who is reading this blog. Today I would like to show you how to make CREPES !
1/4 cup milk
1/4 cup water
2 rounded tbsp plain flour
a pinch of salt
1 tsp sugar
1 tsp oil
Firstly, we would need a non-stick frying pan, a mixing bowl and a whisk.
Put all the dry ingredients into a mixing bowl. Then add the wet ingredients (if you add wet ingredients to dry ingredients, the batter will be lumpy) . Stir the mixture together with a whisk until the mixture is smooth. Heat up your non-stick frying pan.
Now comes the hard part. Using your ladle, scoop the batter and pour it in the middle of the pan. Then hold the handle of the frying pan and swirl the frying pan. If you don’t do that part quickly or evenly, you will have a crepe that looks like a spider. Leave it to cook on low fire until the edges start to curl a little. That means it’s ready to flip. Flip it and let it cook until the bottom starts to brown a little. After that, use a spatula and carefully pick it up and put it on a plate.
Now is my favorite part:D. Take fruits (like berries, bananas), jam, cheese, peanut butter or just simply butter and honey (whatever that you like) and spread it on the freshly made crepes and fold your crepe into a rectangle or cone. AND YOU’RE DONE MAKING YOUR CREPES!(not shouting) 😉
I have come to a conclusion about 3 things regarding Chinese New Year goodies. 1. Only pineapple tarts and love-letter wafer cookies are worth my limited fat space; 2. Pineapple tart jam is usually way too sweet; 3. Nobody will eat CNY goodies after CNY (which is a really strange phenomenon). I mean if I were to bake pineapple tarts in, let’s say July, I would have to beg people to eat. But if I were to bake them during CNY, people would beg ME to let them eat. 🤔
Whenever I eat pineapple tarts, I would wish for less jam Coz the jam is usually way too sweet. But I also would wish for more jam, Coz that’s like the highlight of pineapple tarts. Taiwanese pineapple cake is like our pineapple tart except that I always felt that it lacks pineapple flavor. When I checked the ingredients, I realized it’s not all pineapple! They add winter melon!
*Light bulb moment!
So I bought fresh winter melon, boiled it, mashed it, squeezed out the liquid and mixed into my store-bought pineapple jam.
The amount of wintermelon I used was just an estimation. In this case I used about 500g skinned and seeded winter melon (before boiling) to 500g store-bought pineapple tart jam.
Now I can freely add more jam on my pineapple tarts!
In MY book, there is only one ice cream flavor in the world. Chocolate ice cream. Others, no matter how good, just aren’t worth the fat space. And I have very limited fat space.
Having said that, however, not all chocolate ice creams are worth eating. When choosing ice cream, as with most things, check out the ingredients list. Usually, the shorter, the better. Due to my DD’s dietary limitations, I have to scrutinize the ingredients list very carefully. Usually things with preservatives and colourings are out. It gets a bit limiting after a while. So far, I have only found one yogurt brand that is preservative and additives-free. I stopped reading the labels when I got too cold standing in front of the supermarket fridges.
That’s why I usually have to do it myself. As with this chocolate ice cream. There are only 3 ingredients. And, sorry my Dear Readers, I didn’t actually measure anything this time so the amount is just an estimation.
Chocolate Ice Cream
1 litre real cream (mine was 38% fat)
3/4 to 1 can real condensed milk (or to taste)
1/2 cup cocoa powder dissolved in half cup hot water
Make sure everything is well chilled. Then whisk everything together until fluffy. Freeze overnight.
This ice cream will be dense and rich and chocolately and oh so worth the fat space.