Vanilla Crepes

This is the breakfast that Aishwarya and Jai whipped up for mother's day. What I love about crepes is that you can make these is no time and make them the way you want...  A touch of sugar and vanilla makes great sweet crepes...some pepper and herbs make great veggie crepes. Both  are great for breakfast! Aishwarya and Jai made the sweet version; filled the crepes with my most favorite fruit of all,  mangoes and served me with a generous amount of whipped cream,just the way I love them. I couldn't take a better  picture as Aishwarya was urging me to taste it as she wanted to know how I liked it.
Ingredients:
 1 1/2 cups milk
 2 eggs
 2 tablespoons vanilla extract
 1 1/2 cups all-purpose flour
 2 tablespoons sugar
 1/2 teaspoon salt
 5 tablespoons melted butter
Method;
In a large bowl, mix together the milk, eggs and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
This is the basic crepe, but if you want to have the veggie version  you can add some herbs and pepper to the mix and serve it with sauteed vegetables or whichever way you like your veggies.

Nutella Raspberry Crepes

We don't typically cook anything for breakfast on weekdays. We would either have something simple like boiled eggs, cereals or just reheat some oats porridge made the previous night. It is only on Sundays that we have a freshly cooked meal for breakfast. Typically it is  Jai who makes the breakfast  and as Aishwarya loves pancakes, that would be the most frequent one.(He makes excellent pancakes from scratch - I'll post the recipe for that later).

Today, for a change, I thought of taking the mantle to make the breakfast. When I asked Aishwarya what she wanted today, she demanded something made with Nutella, her favorite spread. So I thought of making this delicious crepe that I often make using Alton Brown's original recipe.

Recipe courtesy Alton Brown

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Nuttella as required

Raspberries 

Method:

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate.

Spread each crepe with about 1 tablespoon of hazelnut spread. In one half of the crepe, arrange rasberries on top of nuttella  and fold the crepe over in half. Repeat this with all of the crepes.

Madeleines

Madeleines are little tea cakes that are perfect for tea parties or for a quick sweet treat. This recipe unlike other Madeleine recipes can be made without  any refrigeration of the batter.Yet have always have come out perfect each time I baked these.Those of you who doesn't own a Madeleine pan can make them in muffin tins; after all, these are little tea cakes, right?
Recipe source:Martha Stewart.com
Ingredients :
Melted butter ( 1 stick)-8 tbsp
All purpose flour-1/2 cup
Cake flour-1/2 cup
Pinch of salt
Eggs-2 large
Sugar-2/3 cup
Vanilla-1 tsp
Grated zest of 1 lemon
Method:
Pre-heat oven to 375 degree F. Butter and lightly flour the Madeleine pan.Beat eggs and sugar together until pale and foamy.Add in vanilla and lemon zest, then the flour and salt. Mix until just combined at a low speed, pour in melted butter and combine everything till butter is incorporated.Do not over mix.
Spoon batter into prepared madeleine pan and bake for 8-10 minutes until it turns golden brown. Turn over immediately onto cooling rack.
Sending this over to Treat to Eyes Series- 2 by Rumana