California Crepe

California Crepes = Crepe with Avocado!:P I came up with this crepe filling, and my hubby and I love the combination! Its avocado, tomatoes, spring onions and grated jack cheese! YUMMM!!!! :) They are very satisfying and tasty as hell! :)

I am really bad with adding pictures, but now I have the iphone making it easier to add pics! Here is a pic of the crepes we had for dinner last night ;)

An interesting fact about crepes, is that, different countries have different versions of crepe as part of their food, for eg, french have crepes, indians have dosas, ethopians have injera!! Just like different countries have a version of the fried rice, like India has pulao or biryani, Spain has paella, Asian countries have their version of fried rice!



Ingredients:

1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

Filling:
2 tomatoes finely chopped
3/4 cup pepper jack cheese coarsely grated
1 avocado finely chopped
2-3 spring onion sprigs finely chopped
salt and pepper to taste


Method:

In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Add the pepper jack cheese over half the crepe, add in the tomatoes, avocados and spring onions evenly. add salt and pepper. Cover the crepe, and let it cook for 2 minutes. Flip the crepe and press on it and once the cheese has melted, its ready to eat!:)

Tomato, Mozarella, Basil pesto Crepes

Tomato, Mozarella, basil pesto crepes, that's for dinner! They are very satisfying and tasty as hell! :)


Ingredients:

1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

Filling:
2 tomatoes finely chopped
3/4 cup Mozarella cheese coarsely grated
1/2 cup basil pesto (For Recipe, see the "Chutneys and Spreads" link)

Method:

In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Now using a spatula, spread the basil pesto carefully, just enough to cover the crepe lightly. Then add the Mozarella cheese and the tomatoes on half the crepe. Cover the crepe, and let it cook for 3 minutes. Flip the crepe and press on it and once the cheese has melted, its ready to eat!:)

Cheese,Scallion, tomato Crepes

So I did make the weekend brunch I had planned...Savory crepes! The filling was tomato, mix blend mexican cheese, scallions and egg. It turned out delicious, comparable to eating them out, and I was happy with the end result. Hubby liked them so much, he wants it for dinner as well! So at night, the filling is gonna be tomatoes, mozarella and basil :) How good does that sound?! ;)

Ingredients:

1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter

Filling:
2 tomatoes finely chopped
3-4 scallions finely chopped
3 eggs well beaten
3/4 cup mexican cheese blend OR cheddar cheese(or whatever you prefer)


Method:

In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.

In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.

Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.

Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.

Turn the crepe, and reduce the heat a bit. Now add about 1 tablespoon of the beaten egg onto the crepe, and spread it and let it cook for a couple minutes. Now add about 1/4 of the chopped tomatoes, and 1 tablespoon of scallions on half the crepe. Add about 1 - 2 tablespoons cheese and fold the crepe, and press on it to make it thin. Let it heat up for a couple minutes and its ready to eat!! :)

Banana-Strawberry-Nutella Crepes!

Today, at 9:45pm, I had this sudden urge to eat crepes as dessert! Crazy as I am, I did make them and finally ate at 10:15pm and they were simply awesome! It is the first time that I have made them, and I loved it! It was so satisfying! LOL , makes your mouth water ain't it! :P

I had gone to the grocery store earlier, and bought some nutella, and buckwheat flour to make savory crepes over the weekend. This weekend's brunch is going to be savory crepes to start off with, and end with dessert crepes, and my favorite kind, banana-strawberry-nutella! YUM!

Picture will be up soon!! :)

Here is the recipe:

Ingredients:

1/2 cup all-purpose flour
1/8 cup confectioners' sugar
1 egg
1/2 cup whole milk
1/3 cup water (you could substitute whole milk + water with 2% milk)
1 teaspoon vanilla extract
a pinch of salt
1 1/2 teaspoons melted butter
1 banana sliced very thin
3-4 large strawberries sliced very thin
4-6 tablespoons nutella(or more if you like!:) )

Method:

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt into another bowl and beat until smooth. Add in the flour mixture, and beat until smooth to a watery consistency.

Heat a lightly greased 6 inch skillet(Grease it with butter). Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned and turn and brown the other side.

Add about 2 tablespoons nutella OR MORE :) and spread it on the crepe completely. Make a thin layer of bananas and strawberries, on half of the crepe, and fold the other half over it and press it to set it.

Repeat process with the remaining batter, grease skillet as needed.

Its ready to EAT!! :)