How To Make French Crepes

French crepes are a thin type of pancake that can be served either warm or cold. Crepes are usually served with a mixture of fillings such as fresh fruits. Some fill the crepes with whipped cream, strawberry jam, or chocolate sauce. This recipe takes about 35 minutes and makes 12 crepes.

Ingredients:

• 3 eggs
• 2 cups milk
• 2 tbsp butter (melted)
• 1 cup all-purpose flour
• 1 tsp white sugar
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

Prepare a sifter over a medium mixing bowl.
Add all-purpose flour, white sugar, and salt.
Sift the ingredients together.
Set aside.

In a separate bowl, crack open three eggs.
Add milk and vanilla extract.
Whisk using a handheld mixer to combine the ingredients.
Add the sifted flour mixture and whisk to combine.
Add melted butter and whisk again to combine the batter.

Set a non-stick, low-edged pan over medium-high heat.
Lightly grease the pan with a small amount of butter.
Pour 2 tbsp of batter in the pan.
Swirl around to distribute the batter evenly.
Let it cook for two minutes.
Flip on the other side and continue to cook for 30 seconds or until golden brown.
Do the same with the remaining batter.
Fill with mixed fresh fruits, chocolate sauce, and whipped cream.
Serve immediately and enjoy!

Tips and ideas:

Prepare fresh fruits such as strawberries, blueberries, and slices of bananas as crepe filling.

Drizzle with chocolate sauce, whipped cream, and powdered sugar.

Images – https://www.youtube.com/watch?v=ABfDv9OJuCI

How To Make Raw Coconut Yogurt

Yogurt is a dairy product typically made from the fermentation of milk. However here is a yogurt made without milk! In this recipe, we’ll go through the steps of how to make raw coconut yogurt. The main ingredients are coconut meat, coconut water, and probiotic powder. If you are into healthy eating, then you can consider mixing this raw coconut yogurt into your smoothies, or prepare this raw food for your breakfast.

Ingredients:

• 2 cups meat of one raw, young coconut
• or 1 x 16 oz frozen shredded young coconut (as an alternative)
• 2 capsules probiotic powder (opened, capsule discarded)
• 1/4 cup coconut water (or filtered water as alternative)

Instructions:

Prepare a blender or food processor.
Add shredded young coconut meat, probiotic powder, and a little bit of coconut water into the processor.
Blend well to combine and until the mixture is smooth.
Transfer to a mason jar.
Close the lid and place it in an oven-proof bowl.
Leave it in a warm place for 6-12 hours.
This will allow the mixture to grow and turn into a thick yogurt.
You can also put it inside the oven with a temperature of 90 F for 6-12 hours.
Remove from the warm place or the oven.
Stir the mixture.
Store in the fridge.
You can serve it right away.
You can also mix with smoothies or other recipes.

Tips and ideas:

It is important to note that the mason jar should not be filled completely with the yogurt mixture. It has high probiotics and it is expected to grow when stored overnight.

Images – https://www.youtube.com/watch?v=62Kq8-dUl4M

Cream Puffs (Choux Créme) Recipe

A cream puff, or choux pastry, is a pastry that originated from France. The main ingredients are eggs, flour, and butter. A cream puff appears to be a simple pastry recipe but requires delicate preparation to achieve thick yet smooth pastry cream and a crisp pastry. Cream puffs are perfect for breakfast and afternoon snacks.

Ingredients:

For the Batter:

• 100 ml water
• 3 eggs (beaten)
• 60 grams cake flour
• 60 grams unsalted butter
• Pinch of salt

For the Pastry Cream:

• 400 ml milk
• 4 egg yolks
• 100 grams granulated sugar
• 1/3 vanilla bean pod
• 2 tbsp cake flour
• 2 tbsp cornstarch

For the Whipped Cream:

• 100 ml whipping cream (with 36% fat)
• 1/2 tbsp granulated sugar

Instructions:

This recipe takes about 90 minutes and makes 12 pieces of cream puffs.

For the Batter:

Preheat oven to 200 C.

Set a pot over a burner.
Add water, unsalted butter, and a pinch of salt.
Switch on the burner to medium heat.
Bring to a boil until butter melts.
When it makes a rolling boil, switch off the heat.
Add cake flour.
Stir well to combine the mixture.
Switch on the burner to medium heat.
Continue stirring the mixture for a few minutes.
Remove from the heat and transfer the mixture into a medium bowl.
Let it cool for a few minutes.
Add the beaten egg into the mixture in portions.
Mix until well combined.
Put the batter in a piping bag.
Set aside.

Prepare a baking sheet and line it with parchment paper.
Get a 2-inch diameter cup and dust the edges with flour or cornstarch.
Make 12 circles, which will serve as guides for the batter.
Pipe the batter and form a round shape of about half-inch thick in each guide circle.
Damp your finger with water and lightly press each peak of the batter.
Mist the batter with water.
Place inside the oven and bake for 30 minutes.
Remove from the oven and transfer the pastries to a plate.
Let them cool completely.
Set aside.

For the Pastry Cream:

Set a pot over low heat.
Add milk.

Cut the vanilla bean pod lengthwise.
Extract the seeds by scraping.
Add it to the pot with milk.
Whisk to combine well.
Once it’s starting to boil, switch off the heat.
Set aside.

In a separate bowl, lightly beat four egg yolks.
Add sugar and continue to whisk until color lightens.

Sift in cake flour and cornstarch to the egg yolk mixture.
Whisk until well combined.
Pour 1/3 of the milk mixture into it.
Whisk to dilute the egg yolk.
Add the remaining milk mixture and continue to whisk to combine well.
Strain the mixture into the same pot used.
Switch to low heat.
Continue stirring the mixture until it thickens.
Once it’s starting to bubble, switch off the heat.
Transfer pastry cream to a tray chilled with ice.
Cover the pastry cream with plastic wrap and let it cool.
Transfer to a mixing bowl and lightly mix.

In a separate mixing bowl, add sugar and whipping cream.
Whisk using a handheld electric mixer until stiff peaks form.
Add 2/3 of this mixture to the pastry cream.
You can adjust the amount to be added according to your taste.
Mix until well combined.
Place the mixture inside a pipe bag.

Assembly:

Get the pastries and make a diagonal cut on each, but be careful not to cut it all the way across.
Carefully open the pastry and pipe cream into it.
Do this to all pastries.
Sprinkle powdered sugar on top of the pastries.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=kYHGO4rvelo