Fruit Crêpes

     This recipe marks my first attempt at crêpes. Not bad, and fairly easy.

Crêpe
1 cup all-purpose flour

2 large eggs

½ cup milk

½ cup water

pinch of salt

2 Tbsp butter
Filling
large amounts of berries, or fruit of any kind

sweetened whipped cream or Cool Whip

     In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

     Heat a lightly buttered frying pan over medium-high heat. Scoop the batter onto the griddle, using approximately ¼ cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the entire surface of the pan evenly.

     Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

     Scoop some whipped cream into the centre of a crêpe, followed by fruit. Roll it up, and top with more whipped cream.

     Makes 6 crêpes.

Sticky Breakfast Buns

Sticky Breakfast Buns

This recipe requires a breadmaker. I have no idea how one would otherwise make the dough, but perhaps you know how to modify it...

Dough

1 large egg (room temperature)

   plus enough (room temperature) water to equal 1¼ cups

3½ tsp oil

⅓ cup white sugar

1½ tsp salt

3½ cups bread flour

2 tsp active dry yeast

Filling

⅓ cup butter, softened

⅓ cup white sugar

1 Tbsp cinnamon

½ cup pecans, chopped

Topping

½ cup butter, melted

¾ cup brown sugar

½ - 1 cup pecans, halves or chopped (optional)

     Place dough on lightly floured surface, and roll into a 12" x 16" rectangle. Spread with butter. Combine remaining filling ingredients and sprinkle over dough.

     Roll up tightly, jelly-roll style, starting with the longest side. Cut into 1" slices.

     Combine topping mixture and spread into a 9" x 13" baking dish. Place slices in the dish and let rise in a warm place for 30 minutes, or until doubled in size.

     Bake at 350º for 35 minutes, or until done. Invert onto heat-proof tray and let cool for 5 minutes.

     Makes 12 buns.

Peanut Noodles

     This is one of my favourite dishes. It's really easy and fast to make. It's also great cold and as leftovers.

500 g. linguini (or spaghetti)

2 Tbsp sesame oil

⅓ cup creamy peanut butter

¼ cup soy sauce

2 Tbsp red wine vinegar

2 Tbsp grated fresh ginger (very optional)

¼ tsp crushed red pepper flakes

2-3 chopped shallots

     Cook pasta in boiling water until al dente (approx. 13 minutes). Drain, toss with sesame oil.
     In a measuring cup or bowl, combine(whisk) peanut butter, soy sauce, wine vinegar, ginger and red pepper flakes. Toss with noodles. Gently toss in shallots.

     Serves 4.