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

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

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 dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …