Crepes with egg yolks (Recipe)

After making macarons, there is always a dilemma of what to make with the unused egg yolks. Of course, I do not want to throw them away because it would not only be a waste, but also very disrespectful to the produce. At the moment, I'm trying to minimise food wastage. It makes me feel so much better, plus it is cost-saving. So I decided to make some crepes using the egg yolks. These crepes are nice and fluffy, with a hint of vanilla. Spread them with nutella to make a heavenly match.

Crepes recipe

Ingredients:
1 1/2 cups of milk (adjust for a smoother consistency)
3/4 cup AP flour
3/4 cup Wholemeal flour
4 egg yolks
1 vanilla  sugar sachet
1 tsp vanilla extract
Pinch of salt
3 tbs melted butter + more for cooking
Nutella (for the filling)

Method:
1. In a big bowl, sift together all dry ingredients (flour, sugar, salt)
2. In a measuring jug/ bowl, mix in all wet ingredients (milk, egg yolks, vanilla extract and butter)
3. Make a well with the dry ingredients and slow pour the wet mix onto the dry mix, slowly incorporating and mixing both with a whisk. Mix until all combined and reaching a smooth consistency. You might add more milk as needed.
4. Let batter to rest in the fridge for at least 30 minutes.
5. Heat a pan with some butter and pour some batter. Swirl the pan to coat it.
Once the top looks dry, flip over and let cook for another 10-20 seconds.
6. Once cooked, spread with nutella and roll.

Enjoy!

Matcha Crepe Cake (Mille-Crepes cake)

I first came across this 'cake' from Eugenie Kitchen. She has made several variations and I finally made my mind to make one myself. This cake is essentially made from 15 to 30 crepes staked on top of each other with cream filling in between each crepe. I have seen many flavours including plain one with whipped cream, nutella ,strawberry, custard, matcha and oreos. 

I decided to make a green tea one. I used Eugenie's recipe but incorporated some matcha powder into the batter instead of the colouring. I also made some matcha cream for the filling. Simply whipped some cold cream with some sugar and some matcha powder. It was actually not hard to make, you just need some patience in making the crepes and layering each crepe with the cream filling. The result is quite worth the time though. 

I started with making the batter the previous night. The following day, I made the crepes. I got 15 layers for this one. I trimmed the edges, whipped the cream, then layered each of the crepe and finally cover the whole 'cake' with the matcha cream. For a finished look, I dusted some matcha powder on top. I took me roughly 1.5 hours. 

Crepes

Hi there! I'm back (yay) and with new recipes and good (healthy) food. I hope you're all having a great beginning of the year. I've been off for 3 days and there is already so much to catch up with. To be honest I'm not sure where to start. Okay, rest assured- there is no need to panic.

Alright, it's decided. I will start off with some crepes. This is thin version of the usual pancake and my mom used to make it at home. This recipe is adapted from the cookbook 'Commonsense Healthy Cooking'. This book is amazing and contains countless easy and like the title says 'common' dishes.
These are best served with nutella or maple syrup (since the crepe itself is not sweet, unless you want it to be naturally sweet, then feel free to add more sugar for a sweeter version). At home, we used to fill it with some dessicated coconut sugar mixture and roll it up. Either way, if you have some time to spare or fancy some sweet breakfast (instead of the usual tea/coffee/milk with toast), then trust me, this is a great accompaniment to your brekkie. I forget to mention that it was my first time making crepes by myself and the result was very satisfying. The texture and taste were just wonderful. Now, keeping to my resolutions, I will post the recipe, including photos of the procedures. Enjoy :)

CREPES
Time: 30 min + 30 min standing
Yield: 6 crepes

1/2 cup plain flour
2 eggs
1 cup (250 ml) skim milk
Cooking spray
30g butter
1/2 tbs sugar
1/2 tsp vanilla extract

Directions:
1. Sift flour in a large bowl and make a well. Mix the eggs, milk, sugar and vanilla extract.
2. Pour in the wet mixture onto the flour and incorporate slowly.
3. Cover and refrigerate for 30 minutes.
4. Heat a 20 cm non-stick pan. Melt 1/2 tbs butter and spray with cooking oil enough to cover the whole surface. Pour 1/3 cup of the batter into the pan and swirl. Cook for one minute (until base is golden), flip over and cook for another 30 seconds. Transfer to a plate. Repeat to make 6 crepes.
Sprinkle with dessicated coconut and icing sugar. Serve with maple syrup or nutella (or a fruit puree for a healthier tint).