Search Results for: Crepes

French Crepes with Salted Caramel

A friend from work recently went to the Brittany, France and brought me back some salted caramel in a jar.  Salted caramel is quite common in certain parts of France, specifically Brittany.  I’m not quite sure how to describe the flavour of salted caramel, but it’s delicious,  It’s not really salty, and it’s not overly sweet.  I’ve only had salted caramel in macarons before, so  I wasn’t exactly sure how I was going to use my big jar of it.  Another friend recommended spreading it on some crusty French bread or dipping sliced apples into it.  Although both of the suggestions sounded good, I wanted to save my jar of salted caramel for something special. Hmm, what would go well with French salted caramel?  How about French crepes! Creperies are all over France, but admittingly I’ve never been to one.  In fact, the only time I’ve had a crepe outside of my own home was from a street vendor in Paris where it was served with warm Nutella.  Delicious!  

I hadn’t made crepes in ages, and I’m not really sure why to be honest.  They’re so easy to make because they only require a few ingredients that you’ve probably already got in your cupboards at home.  I had originally planned on making a crepe filled with sauteed spiced apples mixed in with a bit of the salted caramel, but I didn’t have any apples at home.  Instead, I kept them really simple by folding the crepes into triangles and drizzling them with the warm salted caramel sauce.  They were delicious!  But because it had been so long since I’d made crepes I wanted to try them with a few different toppings.  
Salted Caramel 


Blueberry – these were nice and light.  They would also be nice with a little bit of whipped cream on them.


Nutella – these were also very good, but I should have heated up my Nutella first before putting it on the crepe.
I actually don’t have a picture of my favourite topping, but it was a combination of the Nutella spread on the inside of the crepe and then drizzled with the warm salted caramel sauce on top. It was the prefect combination of sweet and salty.  It was fabulous, and I’m definitely going to be making crepes again with these 2 toppings combined together.  If you’re interested in making your own crepes I used the recipe below. 

 I halved the recipe and it made 5 crepes.  Yes – I halved an egg…


French Crepes:
1 cup (110g) all-purpose flour
2 tablespoons white sugar
1/4 teaspoon salt
3 eggs
2 cups (500ml) milk
1 teaspoon vanilla
2 tablespoons (30ml) melted butter 

1) Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs, milk and vanilla together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. 

2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup (60ml) for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.  

Whenever I think of crepes I automatically think of dessert crepes, but there are so many savoury options out there as well.  Back when I lived in Canada there was a crepe place in the Vancouver BC ferry terminal.  I always wanted to try one, but they always seemed so expensive so I never bothered.  The one that stands out in my mind had ham, cheese and mushrooms in it. It was always so neat to watch them making their huge crepes and adding in the fillings before folding them up.  Sadly my crepe making technique isn’t quite as refined, but I’m pretty satisfied with my results.  I have a feeling savoury crepes will be making an appearance at my dinner table in the near future.  If you’d prefer to make a savoury crepe rather than a sweet crepe simply omit the vanilla and reduce (or remove) the sugar in the crepe batter.

Introducing Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast we want you to share it with us!

Breakfast Club Blogger Link Up

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breads
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Kedgerees
Pancakes, crepes and blini
Pastries and muffins
Porridges
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up

I’ll be posting a recap of all the entries at the end of the month.

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Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast, we want you to share it with us!

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breads
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Kedgerees
Pancakes, crepes and blini
Pastries and muffins
Porridges
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up

Red Velvet Cake Batter Ice Cream


So tomorrow’s Valentine’s Day, but unless you’ve been living under a rock I’m sure you already knew that.  But maybe you forgot – so let this be a subtle reminder.  

Have you sorted out what your doing tomorrow?  Flowers, chocolates, a romantic dinner?  I’m afraid I can’t help you with any of those, but I can help you make a really delicious dessert!  Remember that birthday cake batter ice cream I made last month?  Well I’ve updated the recipe for Valentines Day and I’m sharing it with you.  So before you read any further, I suggest you go get your ice cream maker out of storage and get it chilling in the freezer!

When you think of a Valentine’s Day dessert, what automatically comes to mind?  I’m just going to assume you said Red Velvet, cuz that’s what I’d think of too.  These days it seems like everyone is doing red velvet “something.”  I’ve seen red velvet pancakes, red velvet martinis, red velvet crepes, red velvet fudge, and red velvet brownies.  You name it, I’ve seen it.  Heck, I’ve even got an entire board dedicated to the Red Velvet creations I’ve come across on Pinterest (check it out, and feel free to follow me!)  I’ve come across one or two red velvet ice cream recipes as well, but nothing at all like this one! 


Unlike the other red velvet ice cream recipes I’ve seen, my version incorporates red velvet cake mix which gives it’s rich red velvet colour and taste, but it’s also got big chunks of red velvet cake AND swirls of cream cheese icing inside.  But wait!  There’s more!  I’ve also topped it off with even more gooey cream cheese icing. Oh, and some cute little heart sprinkles just as an added reminder that it’s Valentine’s Day.  

So do you want to know how to make my Red Velvet Cake Batter Ice Cream?  Well, most importantly you’ll need a box of Red Velvet Cake Mix (UK residents, you can order the Red Velvet Cake Mix herehere, or here.)  You’ll also need a few other things, so check out the recipe below.


Red Velvet Cake Batter Ice Cream
Serves 2 – feel free to double the recipe, but my ice cream maker only holds a small amount. 

Ingredients: 

1/2 Cup (125ml) Whole Milk 
1/4 Cup (113g) White Sugar 
1 Egg Yolk 
1 tsp Vanilla 
1 Cup (250ml) Double Cream or Whipping Cream 
1/2 Cup Red Velvet Cake Mix, sifted 

1 Cup Cubed Frozen Red Velvet Cake**
Cream Cheese Icing, divided (recipe below)
Sprinkles to garnish

Cream Cheese Icing:

4.5oz (125g) Cream Cheese
1 Cup (130g) Icing Sugar
1/2 tsp Vanilla


Instructions:  

1.  First you’ll need to make your cream cheese icing which will be used as the swirl inside the ice cream, as well as the topping. Combine the cream cheese, icing sugar and vanilla in a medium sized bowl until smooth.  The icing should be slightly runny, but not watery.  Set aside, until it’s ready to be used in step 4.

2.  To make the ice cream mixture, pour the cream and vanilla into a medium sized bowl (one that has a lid), sift in the cake mix and whisk until well combined, set aside.  In a small saucepan whisk the milk, sugar, and egg yolk together until well blended. Cook the mixture over medium-low heat until stirring constantly until it reaches 160ºF (70ºC).  

3.  Remove the mixture from the heat and pour it into the cream and cake mix mixture. Whisk together until well combined.  Put the lid on the bowl, and place in the refrigerator overnight or for several hours until the liquid is cold.  

4. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches “soft-serve” consistency. Gently stir in the frozen red velvet cake chunks.  Pour 1/2 of the of the ice cream mixture into a plastic container (one that has a lid), and then swirl a few spoons of the cream cheese icing into the mixture.  Pour the other half of the ice cream mixture on top, and then swirl in a few more spoonfuls of the cream cheese icing.  Place the ice cream in the freezer for several hours or overnight until it has firmed up a bit.

5.  When you’re ready to serve the ice cream, put a few scoops in a bowl, and top it off with a few more spoonfuls of the cream cheese icing and some sprinkles.  Enjoy!

** I found it was easiest to divide my red velvet cake mix into three equal parts.  Since the cake mix calls for 3 eggs, it’s easy to divide the extra required ingredients (oil & water) into three so you can just bake 1/3 of the cake.  I baked my cake in a 8 inch round pan, and froze the round once it was baked.  Then once the cake is frozen, it’s really very easy to cut into cubes and then refrozen until you need it for your ice cream.


Oops!  After taking the time to photograph my ice cream it got a little melty!  

Lemon Cupcakes With Fruity Meringue Nests

I’ve had the idea for these cupcakes for ages now, so it was about time I actually got around to making them.  After all it’s been nearly 2 months since I’ve made a cupcake. How very odd of me!


These cupcakes are the perfect summer time treat.  A delicious and moist lemon cupcake with a dollop of sweetened whipped cream, topped off with a homemade meringue nest that I filled with lemon curd and fresh raspberries and strawberries.  AMAZING!!!  They were even more delicious than I imagined they would be.

These cupcakes were the perfect excuse to try making my own meringue nests – one of my many bookmarked recipes from “Desserts” by Gordon Ramsey.  I must point out that this book is not a new release, but the most recent re-print of Gordon Ramsay’s book previously titled “Just Desserts”.  Despite the original release of this book being over 10 years ago, I would definitely recommend it as it’s got some very solid recipes and techniques such as Pear Tatin, Chocolate Torte, Puff Pastry, Creme Patissiere, Brioche, Lady Fingers, Chocolate Truffles – the list goes on and on.  


Desserts is split into 8 chapters: Fruit, Ices and Creams, Mousses Bavarois and Souffles, Crepes and Batters, Homely Puddings, Accompaniments and Chocolates, and Basics.  I think probably the most useful chapter for me would have to be the Basics chapter because it covers things that I’ve wanted to make for ages, but have just never got around to such as pastries, pastry cremes, and Choux Pastry – which is actually supposed to be very easy.

Summer Berry Filo Horns
There are so many delicious looking recipes in this book I can’t wait to make some of the others.  If the rest of Gordon’s recipes are as delicious and simple to make as the meringue nests (or Vacherins as they’re called in the book) were, then I’m sure I’ll be getting a lot of use out of “Desserts.”

In order to make these cupcakes I’d recommend preparing the meringue nests a day in advance – you don’t have to, but because they take at least 2 hours to bake, so keep that in mind.  


Lemon Cupcakes with Fruity Meringue Nests

Meringue Nests:

3 Large Egg Whites
Small squeeze of Lemon Juice – approx 1/2 tsp
150gr Castor Sugar

1.  Preheat oven to 230ºF (110ºC).  Pour the egg whites and lemon juice into a clean bowl (make sure there is absolutely NO grease, otherwise your egg whites will not whip properly). Using an electric mixer, whisk the whites until they double in volume and hold a peak when the whisk is drawn through them.  While the mixer is still running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are stiff and glossy. 

2.  Trim a sheet of parchment paper so that it fits onto your baking pan. Using a pencil, draw medium sized circles the size of the top of a cupcake (about 2.5 inches) onto the parchment, and flip the sheet over so the pencilled side is facing down. Spoon the meringue into a large piping bag fitted with a nozzle (I used a Wilton #18 nozzle) and begin to pipe your nests.  Start in the middle of the pencilled circle working your way out to the edge in a spiral motion.  Once you’ve got the correct base size start building up the walls of your nests by piping around the outside edge 2 or 3 times.  Bake the meringue nests for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.  


Lemon Cupcakes:


1 1/2 Cups (188g) Self Raising Flour
1/4 tsp Salt
1/2 Cup (114g) Butter, softened
1 Cup (225) Castor Sugar
2 Eggs, room temperature
1/2 tsp Vanilla Extract
1 Tbsp Lemon Zest
1/2 Cup (125ml) Whole Milk, divided
1 Tbsp + 3/4 tsp Lemon Juice


1.  Preheat oven to 375ºF (190ºC), and line a cupcake pan with 12 paper liners.  Sift the self-rising flour and salt together in a bowl and set aside. 


2.  In a separate bowl, beat the butter and sugar together with an electric mixer until they’re light and fluffy. Beat in the eggs one at a time, making sure each egg is incorporated before adding the next one.  Mix in the vanilla extract and lemon zest. 


3.  Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.  **Do not over mix. 


4.  Pour the cupcake batter into the paper liners so they’re about 3/4 full (I weigh mine out on a scale so they’re all the same size – usually between 55g-60g each).  Bake the cupcakes in the preheated oven until a toothpick comes out clean – about 17 minutes.   Transfer the cupcakes to a cooling a rack, and cool completely before moving on to the assembly stage.


Sweetened Whipped Cream: 

3/4 Cup (175ml) Whipping Cream or Double Cream
2-3 Tbsp Icing Sugar
1/2 tsp Vanilla Extract

1.  Whip the cream with an electric whisk until it’s slightly thickened.  Add in the icing sugar and vanilla extract, and whip until thickened.  Just make sure not to over whip or it will turn into butter. 

To Assemble The Cupcakes: 

Meringue Nests
Lemon Curd
Fresh fruit of your choice (I used raspberries and strawberries)
Lemon Cupcakes
Whipped Cream

1.  Fill each meringue nest with 2-3 tablespoons of Lemon Curd and top with freshly cut fruit.


2.  Take your lemon cupcakes and add a dollop of the sweetened whipped cream onto the top of each one.  

3.  Place the meringue nests on top of the whipped cream topped cupcake, and serve immediately.  

**The meringue nests will begin to dissolve once they begin to absorb the moisture from the fruit, lemon curd and whipped cream, so only assemble the number that you need.