Lemon Sugar Crepes

Hello friends! I hope you all have a great weekend with your family :).

I always love a good breakfast to start the day. Last Friday (Friday and Saturday is the weekend here in Kuwait. As you know I'm an Indonesian currently living in Kuwait.) I made Crepes for my family.

 I have a recipe book of Crepes, I usually use one of the recipe from that book. But as I browse to  Béatrice Peltre blog, she's one of the best Food Photographer and writer that inspired me a lot! I bumped into this Lemon Sugar Crepes recipe. So I decided to make one.

 The key is the sour and fresh taste of Lemon.

CREPES

1 cup flour 
Pinch of salt 
1/4 cup granulated sugar 
3 eggs, lightly beaten 
1 2/3 cups whole milk (I use low fat milk)
1 tablespoon unsalted butter, melted 
Extra butter (for the pan)

1. Have on hand a 10-inch nonstick crepe pan or skillet.

2. In a bowl, sift the flour, salt, and sugar. Make a well in the center.

3. Add the eggs and whisk them into the flour mixture. Gradually whisk in the milk, stirring constantly. Stir in the 1 tablespoon of melted butter. When the mixture forms a smooth batter, cover and refrigerate for 2 hours. (I only refrigerate for 1 hour)

4. Heat the pan. Butter it lightly.

5. Pour 3 to 4 tablespoons of batter into the pan. Quickly swirl the batter to coat the entire surface. Cook over medium heat until the crepe starts to brown at the edges. With a long metal spatula or fork, loosen the edges and flip the crepe (or use your fingers to turn the crepe).

6. Cook the underside 30 to 60 seconds or until it is lightly browned. Turn the crepe out onto a plate. Cover with a clean kitchen towel and keep warm.

7. Continue making crepes until the batter is all used.

TO SERVE

Granulated sugar (for sprinkling) 
Juice of 1 lemon 
Confectioners' sugar (for sprinkling) 
1 pint fresh berries or 2 apples, sliced and sauteed in butter, optional (I change it with fresh Kiwis)

1. On a counter, place a crepe smooth side up and sprinkle it with granulated sugar and lemon juice. Fold the crepe twice to make a triangle shape. Continue shaping crepes, then divide them among 4 dessert plates.

2. Sprinkle with confectioners' sugar, and serve with fruit, if you like.

source: La Tartine Gourmande

Sprinkle the crepe with sugar and lemon juice.

Add fresh Kiwis, and then fold twice to make a triangle shape.

 Place the crepes to a serving plate.

Enjoy your Lemon Sugar Crepes!

Brownies Choco Chips Cookies

Me and Farrel really loves cookies. I always wanted a rich taste of chocolate cookies. What's more chocolate than a brownies? 

So I decided to make a Brownies Choco Chips Cookies. I only modified few of the ingredients and the measurements. It turn out great! We couldn't get enough of these cookies! Crunchy on the outside and chewy in the inside. It's full of rich chocolate taste!

Brownies Choco Chips Cookies

1 1/2 cups dark chocolate, chopped
 (if you like it to be more rich use 2 cups)

1 block (100 gr) of unsalted butter, at room temperature

4 eggs


1 1/2 cups granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour


1/2 cup cocoa powder

1 teaspoon baking powder


1 cup semisweet chocolate chips (you can also add chopped nuts, almond or cashew)

Method

1. Preheat the oven to 350°F (180°C)
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In another bowl, sift together the flour, cocoa powder and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips or nuts.

6. Scoop 1 tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

You can enjoy it as it is or dunk it into your milk ;).

Buttermilk Strawberry Muffins

Who loves Strawberries? I love them!

Lucky for me it's the season for Strawberries here, I bought 5 pack of them.

Did you know that strawberries is the no. 3 top fruits that contains lots of vitamin C?

1 cup of strawberries contain 84 mg of vitamin C.

So I decided to bake something with these fresh strawberries.

I was looking for an easy recipe, well I'm 28 weeks pregnant now. So an easy recipe would be perfect, as I can't stay stand too long in the kitchen :D.

Muffins will be just fine for these fresh strawberries. I've been using the recipe couple of times, but with different fruits. The original recipe use blueberries, I just switch it with strawberries.

Buttermilk Strawberry Muffins:

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

baking soda1/2 teaspoon 

1/4 teaspoon salt

Zest of one orange or lemon

1 large egg, lightly beaten

1 cup (240 ml) buttermilk *(I use buttermilk substitute)

1/2 cup (120 ml) safflower or canola oil

1 tsp vanilla extract

1 1/2 to 2 cups (360-480 ml) fresh strawberries (chopped into bite size)

*Buttermilk substitute: 

-milk (just under 1 cup)

-1 tbsp white vinegar or lemon juice

place 1 tbsp of white vinegar/lemon juice in 1 cup, add enough milk to bring the liquid up to one cup

let stand for 5 minute

use as much as your recipe needed

Method:

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the strawberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan. 

original recipe: joy of baking

Muffins are perfect for breakfast or an afternoon treat. Enjoy your muffins ;).

French Toast

One of my favorite breakfast is French Toast. My mom used to made me these since I was a kid. And now I often made these for my son and hubby. A simple breakfast to start the day. 

Some people like their French Toast to be a little bit savory, but as for me I like it to be sweet :).

French Toast:

6-8 slice of bread

3 large eggs (slightly beaten)

1 cup of white milk (you can use chocolate milk if you want)

1-2 tsp of sweet condensed milk (the key to the sweet taste)

butter for greasing the pan

In a large bowl beaten the eggs

Pour in the milk and sweet condensed milk

Mix well with a fork

Dip in both side of the slice bread one by one

Prepare a non-stick frying pan over a medium heat

melt 1 tsp butter

fry the slices bread until golden brown on both side

continue until the last bread, adding more butter as needed

Pancake Topped with Yoghurt and Fruits

Who's a big fan of pancake? I love having pancake for breakfast!

I've tried different recipes for pancake, finally found the perfect recipe for my taste. Now I always use this basic pancake recipe. I could use different toppings or additional ingredients as I like. But for now I'll post the basic recipe first.

pancake topped with yoghurt and fresh fruits

Ingredients:

1 cup all purpose flour

1 1/2 tsp baking powder (I use 2 tsp)

1/4 tsp salt

2 tbsp granulated white sugar

1 large egg, lightly beaten

1 cup milk

2 tbsp unsalted butter, melted

extra melted butter for greasing the pan

Method:

In a large bowl whisk together the flour, baking powder, salt and sugar. 

In a separate bowl whisk together the egg, milk, and melted butter. 

Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. 

The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)

Heat a frying pan, lightly brush the pan with melted butter.

 Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. 

When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. 

Cook until lightly browned (about 1-2 minutes). 

Repeat until the batter is finish.

Served warm with any topping that you like.

source: joy of baking

Banana Chocolate Chip Muffins

Happy New Year 2012 friends! 

This is my first post in 2012. Been a while since my last post. I've got photos from 2011 still waiting to be edit and upload to this blog. I'm gonna start with the easiest recipe. I like simple and easy recipe :D. I love making muffins, it's quick and simple ;).

It's perfect for breakfast with milk or an afternoon treat with tea.

Here's the recipe

 

Banana Chocolate Chip Muffins:

1 3/4 cups (225 grams) all purpose flour

1/2 cup (100 grams) white granulated sugar

1/4 cup (55 grams) light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks ( I change it into chocolate chip)

3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and chocolate chips.

In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. 

Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Source : joy of baking

Bubur Ayam Kuah Kuning (chicken porridge in yellow broth)

I have a huge craving for Bubur Ayam (Chicken Porridge) , maybe it's because I'm 10 weeks pregnant now :D. So last weekend I decided to make one. It's my first time making Bubur Ayam, really worth the effort, delicious! :)

I got the recipe from here tabloid Nova online , sorry but the recipe is in Bahasa Indonesia. I'll try to translate it when I had the time ;).