BANANA CREPES ...

BANANA CREPES

adapted from :    www.rasamalaysia.com

Ingredients :

1 1/2  cups  all purpose flour

2  eggs   (large)

1  cup  milk or water

1/4  cup  sugar

butter,  for greasing

berries of your choice,  for topping

maple syrup

Banana Filling :

4  tbsp  butter,  room temperature

6  bananas @ 6 oz. each,  peeled and sliced

Directions :

1.  Sift flour into a bowl and add eggs, milk (or water), and sugar.  Mix well and set aside.

2.  Banana Filling :    heat butter in a pan, add the bananas, toss until coated, and cook over medium heat until the bananas start to soften and browned.  Make sure not to overcook the bananas.  Dish out and set aside.

3.  Grease a little butter on a non-stick frying pan.  Pour the batter into the pan and cook over medium heat until the bottom part is golden.  Turn the crepe over and cook the other side.  Transfer to a plate and fill the pancake with the bananas.  Fold the crepe over to enclose and top it with some berries.  Drizzle maple syrup on the crepe before serving.

HOMEMADE CREPES ...

HOMEMADE CREPES

adapted from :    elmundoeats.com

Ingredients :

3  egss  (gred A/large)

1  tbsp.  olive oil

2  cups  milk  (500 ml)

1/4  tsp.  milk

3/4  cup  all-purpose flour  (100 gm)

1/4  cup  corn starch  (32 gm)

Instructions :

1.  In a bowl, add in eggs, olive oil and milk.  Whisk to combine well.  Then add in salt, all-purpose flour and corn starch.  Whisk again to combine.  Leave the batter to rest for 30 minutes.  After 30 minutes, lightly give the batter another whisk.  You will notice that it feels thicker.  That's what we want.!!!

2.  Heat an 8-inch/20cm preferably non-stick pan.  Melt some butter in it.  When it's hot, pour in some batter in the pan and give it a fast swirl to cover the whole pan's bottom.  Leave it to cook for a few minutes.  To know if it's cooked, you will see the edges of the crepe detaching from the pan.  Give the pan a wiggle and if the crepe doesn't stick to the pan, then it's cooked.  Flip it and cook until the other side is also golden brown.  If the crepe still sticks to the pan, cook it a little bit more.

Note :   Stir the batter every time before pouring it into the pan.

3.  Stack the crepes on top of each other.  Use them as you wish.

Enjoy !!!

EASY CHOCOLATE CREPE RECIPE ...

EASY CHOCOLATE CREPE RECIPE

adapted from :    biggerbolderbaking.com

Ingredients :

1/3  cup  all-purpose flour  (43 gm)

3  tbsp  cocoa powder,  sifted

1/4  cup  sugar  (57 gm)

1/8  tsp  salt

2  eggs,  room temperature  (I use large eggs)

3/4  cup  milk  (170 ml)

2  tbsp  butter,  melted  (28 gm)

1  tsp  vanilla extract

Instructions :

1.  In a large bowl mix the flour, sifted cocoa powder, sugar and salt.

2.  Next add in the wet ingredients :  eggs, milk, vanilla extract and melted butter.

3.  Gently whisk until you form a batter with no lumps.  Pop the batter into the fridge for 30 minutes to rest.

4.  After 30 minutes, remove the batter from the fridge and cook off your crepes.  Preheat your non-stick pan (I use an 8-inch pan) for about 3-4 minutes.

5.  Once the pan is hot, spoon about 1/4 cup of batter into the pan and swirl around until you have a thin crepe.

6.  Cook for around 3 minutes on this side before turning.  Take care when turning as this is an extra delicate crepe batter.

7.  When ready, carefully turn the crepe over and cook for another 2 minutes on the other side before transferring to a plate.  Repeat the process until you've used all the batter.

8.  To serve :   Fold into a triangle then drizzle over with chocolate sauce and sliced strawberries, or any fruits of your choice...Enjoy !!!

CREPE WITH KOREAN STRAWBERRY...

CREPE WITH KOREAN STRAWBERRY

sumber :    Insta@myresepi

kredit :    Raffie Yusoff

Bahan-Bahan :

3  biji  telur  (saya guna gred A)

1/2  cawan  air

1/2  cawan  susu segar@full cream

3/4  cawan  tepung gandum

2  sudu besar  mentega  ~  dicairkan & disejukkan

1/2  sudu kecil  garam

Sedikit minyak masak  ~  untuk oles kuali

1  paket  KOREAN Strawberry  (saya guna 1 biji mangga masak saiz besar atau secukupnya)

Non-Dairy Whipping Cream secukupnya  (anggaran 1/2 cawan dipukul sehingga kental)

Gula aising  ~  tabur di atas crepe jika suka

Cara-Cara :

1.  Blend telur, tepung gandum, mentega cair, susu, air dan garam hingga halus.

2.  Tuang sedikit minyak masak dalam kuali@non-stick pan dan tuang adunan (anggaran 1 senduk kecil), lenggangkan merata.  Buat hingga habis adunan.

3.  Apabila dah masak, letakkan sekeping crepe di atas pinggan dan paipkan whipped cream.

4.  Letakkan strawberry/mangga di atas whipped cream dan letakkan sedikit lagi whipped cream dan balut hingga kemas.

5.  Setelah siap dibalut, ayakkan gula aising di atas crepe (jika suka) atau boleh paipkan whipped cream sekali lagi di atas crepe (mengikut selera anda).

CREPE OREO & KUIH KETAYAP...

RESIPI CREPE OREO

sumber :    zila4ever.blogspot.com

hasil :    6 biji ~ guna pan saiz 10 inci

Bahan-bahan :

20  gm  tepung gandum

20  gm  tepung ubi

10  gm  tepung kastad

10  gm  tepung jagung

1  biji  telur  (saya guna gred A)

1  sudu teh  minyak masak

1  sudu besar  gula halus@gula kastor

40  ml  susu cair

150  ml  air

Pewarna pilihan

Cara-Cara :

Masukkan kesemua bahan ke dalam mangkuk.

Sebatikan dengan whisk dan tapis.

Kalau pekat tambah air sedikit...boleh juga diblender...cuma sedikit berbuih.

Kena buangkan buih-buih itu dahulu untuk mengelakkan crepe akan berlubang bila banyak buih.

Ambil sesenduk kecil, tuangkan adunan ke dalam kuali 'non-stick' (saiz 10 inci/9 inci) yang dipegang, layangkan kuali agar adunan sekata masak di atas api kecil.

Masak sehingga kelihatan kering, angkat dan tidak perlu diterbalikkan semasa mengangkat.

Bahan Filling :

150  ml  fresh cream (Non-Dairy)  ~  diputar sehingga kental

Biskut Oreo secukupnya

Cara Penyediaan :

1.  Letkkan fresh cream, letakkan biskut Oreo di atasnya dan letakkan lagi fresh cream di atasnya.

2.  Lipat kiri ke kanan dan atas ke bawah.

3.  Untuk lebih enak, masukkan ke dalam peti sejuk sebelum dihidangkan.

Siap !!!

KUIH KETAYAP berintikan kelapa baki inti kelapa dari membuat tempahan Apam Bengawan Solo...

EASY CHOCOLATE CREPE RECIPE (A KEEPER)...

EASY CHOCOLATE CREPE RECIPE

adapted from :    biggerbolderbaking.com@Gemma Stafford

Course :    Breakfast

Cuisine :    French

Servings :   3

***  Makes the most lovely thin, lightly sweet and deliciously chocolatey pancakes that can be filled with your favourite decadent fillings...

Ingredients :

1/3  cup  all-purpose flour  (43 gm)

3  tbsp  cocoa powder  ~  sifted

1/4  cup  sugar  (57 gm)

1/8  tsp  salt

2  eggs  ~  room temperature  (I use grade A)

3/4  cup  milk  (170 ml)

2  tbsp  butter  ~  melted  (28 gm)

1  tsp  vanilla extract

Directions :

1.  In a large bowl, mix the flour, sifted cocoa powder, sugar and salt.

2.  Next add in the wet ingredients :  eggs, milk, vanilla extract and melted butter.

3.  Gently whisk until you form a batter with no lumps.  Pop the batter into the fridge for 30 minutes to rest.

4.  After 30 minutes, remove the batter from the fridge and cook off your crepes :  Pre-heat your non-stick crepe pan over medium-heat for about 3-4 minutes.  (I use a 10-inch non-stick pan).

5.  Once the pan is hot, spoon 1/3 cup of batter into the pan and swirl around until you have a thin even crepe.  (if using a different pan, a 1/4 cup of batter is enough).

6.  Cook for around 3 minutes on this side before turning.  Take care when turning as this is an extra delicate crepe batter.

7.  When ready, carefully turn the crepe over and cook for another 2 minutes on the other side before transferring to a plate.  Repeat the process until you've used all of the batter.

8.  To serve :   Fold into a triangle then drizzle over chocolate sauce and sliced strawberries, Enjoy immediately.

9.  Cover and store in the refrigerator for 1 day...

HOMEMADE CREPES...

CREPES WITH CARAMEL APPLES

adapted from :    everydaygourmet.tv/Justine

servings :    4-6

Ingredients :

2  eggs  (I use large/grade A)

200  gm  flour, sifted

200-250  ml  milk

60  gm  caster sugar + 100 gm caster sugar, for caramel

50  gm  butter, melted

2  green apples

1/2  Lemon zest

1  pinch  ground cinnamon

Directions :

1.  Sift the flour.  Make a well in the middle and break the eggs.  Mix until combined and gradually add the milk, sugar (60 gm) and melted butter.  Mix well to make sure there are no lumps.  Set aside.

2.  In another pan add the remaining caster sugar (100 gm) to make a caramel.  Add peeled and quartered apples and cook for 10 minutes on low heat.  Now add the lemon zest.

3.  To make crepes :   heat a pan and add oil, pour in a ladle full of crepe batter and spread around pan.  Cook for 1 minute on each side.

4.  To serve :   fold crepes in quarters and spoon over some caramel apples with a pinch of cinnamon...

HOMEMADE CREPES (A KEEPER)

adapted from :    rasamalaysia.com

serves :   3

*** Easy crepes recipe that anyone can make at home.  No fancy utensils needed, just a non-stick pan and a blender.  So simple and delicious !!!

Ingredients :

1  cup  all-purpose flour

1  tbsp  sugar

1/4  tsp  salt

1 1/2  cup  whole milk

4  large  eggs

3  tbsp  unsalted butter, melted  (about 45-50 gm)

Directions :

1.  In a blender, combine the flour, sugar, salt, milk, eggs and melted butter.

2.  Puree until the mixture is smooth and bubbles form on top, about 30 seconds.

3.  Heat a 12-inch non-stick skillet or pan over medium heat.  Lightly coat with buttter.  Add 1/3 cup batter and swirl to completely cover bottom of skillet.  Cook until underside of crepe is golden brown and the edges turn crispy, about 2 to 3 minutes.

4.  Loosen the edge of crepe with a rubber spatula and quickly flip it over.  Cook for 1 minute.  Slide crepe out of skillet and repeat with remaining batter.  (Coat pan with butter as needed).

NOTES :   You may make crepes in advance.  Stack crepes with wax paper or aluminium foil and refrigerate, up to 3 days.

(I'm using this recipe, using a 10 inch non-stick pan and yields :  8 pieces.  For the apple filling, I use the recipe above).

This recipe is adapted from Martha Stewart...

LEMPENG BAWANG CICAH KARI...

LEMPENG BAWANG CICAH KARI

rujukan :    tiffinbiru@CMG

hasil :    9 keping

Bahan-Bahan :

2  cawan  tepung gandum

2 1/2  cawan  air  (atau ikut lembut)

2  sudu besar  minyak masak

1  biji  telur  (saya guna gred A)

1  biji  bawang besar  ~  didadu kecil

1  pokok  daun bawang  ~  dipotong anggaran 1cm  (saya tambah)

1/2  batang  lobak merah  ~  disagat  (saya tambah)

Garam secukup rasa

Cara-Cara :

1.  Satukan kesemua bahan-bahan di atas kecuali garam, kacau rata dan tambah garam secukup rasa, bila dah ok, rehatkan adunan selama 10 minit.

2.  Panaskan non-stick pan berukuran 8 inci, oles sedikit minyak masak dan bila panas, tuangkan sesenduk bancuhan lempeng tadi, ratakan dan masak dengan api perlahan sehingga permukaan lempeng kelihatan kering.

3.  Dengan berhati-hati, terbalikkan dan masak sekejap lagi sehingga kekuningan dan kelihatan sedikit garing.  Angkat dan lakukan proses yang sama untuk baki bancuhan, buat sehingga siap.

4.  Hidangkan bersama kuah kari, sambal tumis atau sos kegemaran anda.

Selamat Mencuba!!!

CREPES...

CREPES

source :    FB/Golden Churn...

Serves :    10 pcs  (size 10 inch pan)...

Ingredients :

3/4  cup  all-purpose flour

1  tsp  salt

1  cup  milk  (preferably whole)

2  eggs  (I use grade A)

2  tbsp  sugar

1  tbsp  melted Golden Churn butter, plus more for cooking crepes

1/2  tsp  vanilla extract

Serving Suggestions :

Jam

Honey

Chocolate spread, e.g :  Nutella

Peanut butter

Fresh fruits of your choice

Directions :

1.  Put the flour and salt in a large mixing bowl.  Gradually whisk in the milk.  Whisk in the eggs, 1 at a time and then whisk in the sugar, melted butter and vanilla extract.  Cover and let rest in the refrigerator for about 1 hour.

2.  Heat an 8-inch non-stick skillet (I use 10-inch) over medium-high heat.  Melt a small pat of butter in the pan and swirl around so that it lightly coats the surface.

3.  Add 1/3 cup of the batter (I use 1/4 cup measurement) and move your wrist in a circular pattern to coat the pan with thin even layer of batter.  Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer.  Remove to a plate and repeat with remaining batter.

4.  Fill with jam, honey, chocolate spread, peanut butter or fresh fruits  ~  anything sweet that you enjoy from your pantry... 

 ENJOY!!!!!