アタラシジャナイ。

<< 最佳拍檔 | main | 誕生日です。 >>
スポンサーサイト

一定期間更新がないため広告を表示しています

- -
Miam Miam
(Please forgive my unappetizing dabble in poetry in the
previous entry haha.)

This recent cooking attempt again, occurred after the SATs.
The night before taking the dreadful exam, I thought about
making crepes. The first time I made them was during
French class four years ago, and I made them nonstop,
partially because it was so fun to flip them and mostly
because I can put anything them. That's right mes cheries,
from corn to chocolate sauce to caviar, they can all be
neatly wrapped in crepes and devoured by moi.
So, I stayed up thinking of all the different kinds
of filling I can put into my crepes.

I thought about putting tuna salad, salami,
smoked salmon, yam, and bananas and chocolate
sauce onto my crepes, but only ended up putting this:

guess what it is.





Yup, sliced bananas and semi-melted dark chocolate(that tasted
like it was 90% sugar) from Dove on a crepe with a hole, which
happened because my batter was too thick
(more about that later).

The recipe I used this time is again from 1000 Classic Recipes
from Around the World . The recipe is for cherry crepes, but
I am going to skip the bit about the cherry filling here.

Here's the recipe for the crepes:

"3/4 cup of all-purpose flour
pinch of salt
2 tablespoons chopped mint*
1 egg
1 1/4 cups milk
vegetable oil, for frying
confectioner's sugar and toasted silvered almonds, to decorate*

1. To make the crepes, sift the flour into a bowl with the salt.
Add the chopped mint and make a well in the center. Gradually
beat in the egg and milk to make a smooth batter.

2. Heat 1 tablespoon of oil in a 7 inch skillet; pour off
the oil when hot. Add just enough batter to coat the base of
the skillet and cook for 1-2 minutes, or until the underside is
cooked. Flip the crepe over and cook for 1 minute.
Remove from the pan and keep warm. Heat 1 tablespoon
of the oil in the pan again and repeat to use up all the batter."

*not used

My ingredients.




I don't have a measuring cup, so I just used ratios. I used
5 spoonfuls (Chinese spoons) of flour and so, poured in 8.5
spoonfuls of milk. I still used one egg and a pinch of salt.




Mix mix mix...

And got cookie dough.



Then I remembered, I didn't remove the flour so it only filled
the spoon up to the brim (which was where the milk filled
up to). Dang.


So I added more milk and mixed mixed mixed...



much better.



And to frying!


Whoops, too much oil there.




Pour batter in (and spread the batter with your spatula
if it turns out to be too thick).


Cook cook cook...


and FLIP!



No spatula needed here my friends, just hold the pan's
handle with both or one of your hands and throw the crepe
up. It will land beautifully on the other side.


TADA!

Yes, that missing part there was in my stomach when this
picture was taken.



The cake was much thicker than what I had expected (paper thin),
but oh well,  it was so yummy since it was warm and because I
 hadn't eaten anything since I woke up.


My second crepe turned out fine, but my third and fourth
(the latter of which is the one topped with bananas and
sugary dark chocolate) don't look half as decent. So my
mom ate the second one and I devoured the last two
with chocolate and bananas and wanted to skip lunch
after that.

So, what are some of your favorite crepe toppings?


edible! 17:10 comments(0)
スポンサーサイト
- 17:10 -
COMMENT









CALENDAR
S M T W T F S
1234567
891011121314
15161718192021
22232425262728
293031    
<< October 2017 >>
SELECTED ENTRIES
CATEGORIES
ARCHIVES
RECENT COMMENT
MOBILE
qrcode
PROFILE


SPONSORED LINKS