Fruit TartOctober 24, 2007
Tomato SaladNovember 5, 2007
I love eating home-made stuffs especially when I don’t have to make them myself, but I guess this is only wishful thinking. If I eat this for breakfast in a cafe, I wonder how much it will cost me.
As you can see later in the recipe, the cost for making this breakfast is pretty much very affordable.
Plain Crepes (7 – 8 crepes,Â approx. 12 ” non-stick frying pan)
250 gm plain flour
1 pinch of salt
1 tsp brown sugar
430 ml fresh milk
20 gm melted butter
olive oil or butter
- Put all the flour, salt and sugar into a mixing bowlÂ and makeÂ a well in the centre of the mixture.
- Beat in the 2 eggs, butterÂ and pour milk in slowly while whisking continously until you achieve a smooth batter.
- Leave batter refrigerated for 10 minutes.
- Heat pan and grease with oil or butter. Scoop in, enough crepe batter to line the base of the pan. Use moderate heat.
- Turn crepe over to the other side (approx 1 minute) and heat till lightly golden in colour.
- Stack crepes on a flat platter for use later.
Crepes can be very versatile, they can be served with just any type of fillings of your choice eg. bacon, mushrooms, vegetables but today I filled them with 2 types of cheese.
150 gm mozarella cheese
100 gm cheddar cheese
a pinch of salt
- Slice the cheeses thinly and divide them into 7 – 8 portions.
- ArrangeÂ a portionÂ on one side of the crepe.
- Fold the other side of the crepe over the cheeses. Then over again until it becomes the shape of a quarter circle.
- Arrange them on a baking sheet, drizzle some olive oil and salt over the crepes.
- Bake them in a pre-heated healsio oven on Bake 1 – 180 degree celsius for 10 to 15 minutes.
- Serve hot with coffee or tea.