Skip to main content

Creeping Back With Crepes

Since my last post here, I worry everyday that I might just have lost my zeal and zest for posting here ever again. If that happens, I would have felt that I am losing something that I doing. Or whatever that I am doing here.

With the mid-year exams behind me (more precisely, my daughter), we found ourselves with lots of time on our hands during the weekends. The first weekend since the exams was spent in slumber as we recover both physically and mentally. At least for me. And then the second weekend, we were just staring at each other.

Blink.

Blink.

Blink.

20140525_124058

Crepes is one of our princess’s favourite snack. Every time when I do grocery shopping at Meidiya she would be walking around the supermarket with one of these in her hands. At $4.60 to $5.60 a pop, I am amazed that I still have spare change for the groceries.

20140525_124107

I made a basic crepe recipe as well as the pastry cream from Joy of Cooking ( ‘97 Ed.) which I am very happy with both of them. The crepe did turn out to be soft and pliable when out of the pan but it did carry a very distinct egg-y flavour. The batter was fluid enough to enable easy swirling around the pan. The cooking time was less than 3 min on one side and 1 min on the other. In no time, I was flipping out all the crepes and gobbling them down as soon as they were filled. The pastry cream was wonderful but was tooth-achingly sweet. Instead of whisking with a machine, I whisked manually as I thought I should burn some calories before eating very many of them.

As I mentioned earlier, I gobbled them down too fast and didn’t have any decency to take a snap of the cross-section of what’s inside. In case your are wondering, I filled them with sliced bananas and pastry cream.

It was certainly a wonderful Sunday morning treat. But it would have been much better if someone else had made it for me.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre