I am often told that I do not eat to live, but rather eat to live.
Food is my panacea.
For when I’m low, when I’m ecstatic, when I’m afraid, when boredom strikes, or even life seem hopeless!
As I have already written before, one of my most favourite television shows is definitely the Master Chef series. I also take particular pride in my ‘Gourmandise’ board on Pinterest.
Now, since I’m home – I have a very well equipped kitchen at my disposal, and a massively stocked departmental just a few steps away, I’ve begun my experiments with food.
Recipes that I’ve always loved but never dared to create.
Yesterday was a wonderful beginning with classic crêpes.
I remember the dessert crêpe that I had ordered at Mrs. Kaur’s Crêpes & Morein Khan Market, New Delhi.
Dripping in melted butter, with a layer of delicately sieved castor sugar – it was decadence ultimate.
Crêpes are the French pancakes – just not super sized. Similar to the French, they are well-shaped, light and basically traditional. From elaborate desserts to a simple savoury roll, crêpes can wear just any hat!
Last night, after days of procrastination, Ma and I got our act together on an unusually boring Saturday and decided to bring France to Oman. And we did a pretty good job.
 |
| Our first attempt at a classic sugared |
 |
| A more handsome version that can be attempted |
Although our crêpe looks like a simpleton, there is much once can do with it. Fillings can include, whipped cream with fruit, Nutella, Hershey’s Chocolate Syrup and nuts, Mousse, good ol’ Maple Syrup, any sort of preserve or even ice cream!
Here is a foolproof recipe for anyone who would like to try:
60 gms – All purpose flour
160 ml – Milk
15 gms – Melted Butter
2 Eggs (Slightly beaten)
10 gms – White Sugar (Powdered)
2 gms – Salt
- In a large mixing bowl, whisk together the flour, salt, sugar and the milk; ensure there are no lumps. Gradually add in the beaten eggs, stirring to combine.
- When the mixture is smooth, let it rest for ten minutes, covering with a clean tea cloth.
- Whisk in the melted butter and stir till mixture is watery. If it is too thick, add in more milk.
- Heat a lightly oiled non-sticky frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion (Just like while making an omelette) so that the batter coats the surface evenly.
- Cook over medium heat for a minute or two on each side until golden brown.
- Voila!
Now stack the crêpes with your favourite toppings and don’t share unless you have to!
More from my kitchen soon – Au Revoir!
When you say "Ma and I", what would be the percent contribution of each participant in this enterprise?
😀
I found the recipe.
I made the mixture.
I ground the sugar.
Ma did the 'over the stove' business and flipping.
I took the picture.
You tell me?
Knew you'd say that! But just you wait – till I open my own Crêperie! :p