Adapted crêpes recipe

So Rob, a member of BNI Dynamo as well asPC Support Group (waves!) recommended this recipe to use with wheat free flour, and only a few changes – half w/f flour half gram flour, and I think the measurement used for more butter was approximately ‘More, Loads more’.

So I made a batch and I’m in love. A cinch to throw together, and the best bit is it isn’t sweet, so I can sweeten it myself with sugar or jam (the lemon curd from Pipsqueak Preserves was NOM!) or use it for a savoury snack. I’ve just had one smeared with wholegrain mustard, ham and cheese, folded over and heated in the oven for 10 mins. AMAZING!Next I’ll be trying the batter to make Yorkshire Puddings, and will report back.

So far, its a keeper. Slightly different from a normal pancake batter, I think the inclusion of the gram flour really gives it a unique flavour and opens it up to more culinary uses!

Here is the adapted recipe, the original is linked above. I also ended doubling the original recipe, which is accounted for below.

Ingredients

70 gram(s) unsalted butter melted (plus more for frying)
150 gram(s) plain flour
150 gram(s) gram flour (I get mine from a local take away but most shops should stock it)
650 ml milk
2 medium egg(s)

Using a shallow pan, melt the butter and let cool.

Put the flour, milk and egg into a blender and whiz. Pour into a jug and stir in the melted butter. If you’re making the batter in advance, don’t put the melted butter into the mix until you’re read to starting cooking.

Heat a dry pan, and ladle 2–3 tablespoons of batter into the pan, quickly holding it up and swirling so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove to a plate.

Repeat until your batter is finished! I made around 15-16 of these bad boys, when the remaining ones were cool (you can bet your last dollah I had a few warm!) I wrapped them on the plate with cling film and they’re still yummy 2 days later.

If you try them, let me know how you get on!

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Baked egg muffins

I know, it’s late coming, can I tell the truth and say it went plum out of my head? Oops!

Anyway, I threw these together after seeing loads of similar recipes on the most addictive website in the world, Pinterest (run, save yourselves!!). For an extra 5 mins tops, it makes a gorgeous and tasty twist on the usual fried egg brekkie! I made enough for 9 mini muffins, which is 3 regular size muffins. Play around with the recipe, (I plan to add red pepper next time!) and let me know how you do!

First off, put streaky bacon (I used 4 slices) in a cold oven, and turn the heat up to 180o (did you know putting bacon in a cold oven makes it crispier? yum!)

Grate some of your favourite cheese using the smallest size grate (I used some strong, sharp cheddar)

(I’m staring at the word grate and I’m convinced it looks wrong. hmmm)

Spray some oil over/grease your muffin pan.

(That sounds a bit wrong!)

When your bacon is at your preferred stage of crispy, remove from oven (but keep the oven on!) and transfer to a cold plate. It’ll let it cool quicker.

Empty an egg into each muffin.. hole? space? thingy? You know what I mean!

Roughly chop the cooled bacon into small pieces, and add to each egg.

Sprinkle some cheese on top, and some herbs if you wish (I used rosemary, I *think*)

Put in the oven for 10-15 mins.

Use a fork to ease the muffins out of the pan, and plate up!

Enjoy!

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Pandan cupcake

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I found a recipe for green tea cupcakes last year, and thought, hmmmmm, sounds good. I can’t find the original one, but since I adapted it a lot I don’t mind not being able to share the original link. I will if I find it though! I took out some ingredients, like cocoa powder since it overpowered the delicate green tea, and eventually exchanged the matcha powder for pandan paste, saving the green tea powder for my version of the original icing, where the flavour really shines, in my opinion. Sometimes I even exchange that for jasmine tea! So, really not like the original at all! Anyway, it’s awesome and I really enjoy making it. Note about the pandan paste though, you don’t need tons, my measurement below is strictly an estimate. Also, it can stain, so be careful! Mostly, just enjoy them!

makes 12-15

For the cake
120ml whole milk
1 1/2 tsp pandan paste
100g plain flour
140g caster sugar 1 1/2 tsp baking powder
a pinch of salt
40g margarine at room temperature

1 egg
1/4 tsp vanilla extract

For the green tea frosting
250g icing sugar, sifted
80g unsalted butter at room temperature
20g jasmine/green tea

a 12-hole cupcake tray, lined with paper cases

Preheat the oven to170C (325F) Gas 3

Put the sugar and margarine in a food processor and blitz, adding the flour, baking powder and salt, and beat on a slow speed until everything is combined.

In a separate bowl, combine the green tea paste with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are mixed. Slowly pour in the remaining milk mixture, continue mixing until smooth.

Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.

For the jasmine or green tea frosting, beat together the icing sugar, butter and jasmine tea powder in the food processor until the mixture comes together and is well mixed.

Frost the cake with a spatula or piping tool, and decorate as required! 😀