Kenyan crepe

As mentioned in my previous recipe post the following Crêpe batter can be prepared to be sweet or savory. If you are serving them with sweet additions such as sugar, fruit, or chocolate, then it’s nice to sweeten the batter a little with some sugar and a touch of vanilla or Lemon Zest. I love natural flavours ,so I go with lemon zest. If you are going in a savory direction(meaning to do a salty stuffing) chives,spring onions or other herbs are welcome.

Crepe served with homemade jam sauce

“Here is my simple but delicious crepe batter which can be made in minutes. It’s made from ingredients that everyone has on hand.Many times people confuse crepes with pancakes. A crepe has thin layer,a bigger circumference(6-8 inch in diameter) while a pancake or sometimes called a pikelets is thick layer and smaller in circumference.

It’s nice to cool your crêpes on a wire rack so that steam can evaporate but however not necessary. If you are stacking them for storage, a smallish square of parchment or plastic wrap between each crêpe is helpful to avoid them sticking together (It doesn’t have to be as big as the crepe.) If well-wrapped and placed in a sealable plastic bag, they can be stored in the refrigerator for a few days and in the freezer for a few months.

Ingredients:

Makes about 6-8 PC’s crepes.

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 large eggs
• Zest from1 Lemon
• Pinch salt
• 1/4 cup Caster sugar
• 1 teaspoon vanilla extract (optional)
• Oil, for cooking or you can use unsalted butter for that added flavour.
• Procedure : Make the batter by placing the flour, milk, eggs, butter, salt, sugar, and lemon zest in a blender (If using in a blender). Blend until the batter is smooth Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
•  Cover and let the batter sit for at least 10 minutes at room temperature or overnight in the refrigerator if not using immediately.
• Before cooking the crêpes, assemble everything you’ll need by the stovetop: the batter, the pan, the oil or butter and the spatula.Have a ladle or 1/4-cup measuring cup handy.
•  Place a 6-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coat the batter into an even layer on the bottom of the pan.
• When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
•  Tilt the pan and loosen the crêpe, then slide it onto a wire rack.
• Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
• When done and the batter is finished, it’s time to enjoy your crepes filled with your jam sauce or any other sauce of your choice.(either chocolate, Marple syrup or even honey.

Heat the pan

Pour the batter little at a time

When browned flip the other side

Roll the crepe on plate if for emmediate use

Serve with jam and sprinkle some icing sugar.

Home made Strawberry sauce

Hello people!Don’t dismiss the worn out strawberries in your shelf. Use them to make a sauce …,..This strawberry topping or sauce is completely wonderful over crepes or pancakes, waffles, pies or even cheesecake! Infact for any gourmet chef,it is irresistible to use strawberry sauce with cheesecake . That would be an absolute embarasment.

This is my favorite and easiest way to make strawberry sauce. The lemon juice balances the sweetness and makes the strawberry flavor more pronounced. Truth be told and be warned that this is a dangerously addictive stuff. I will use this sauce in my next pancake or crepe recipe post

Strawberry Sauce Ingredients:

500g Strawberries rinsed, hulled and roughly

• 1/3 cup granulates sugar
• Juice from 2 medium sized lemons, approximately 4tbs
• 1/2 cup water
• 1tsp cornstarch.

Instructions

How to Make Strawberry Sauce:

1 .In a medium saucepan,add all the ingredients with the exception of lemon juice.

Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.

2 .Reduce heat,add the lemon juice and simmer 20-23 min or until sauce is thickened, stirring occasionally.

3. Remove from heat and cool to room temperature. Keep in mind that sauce will thicken up slightly as it cools and even more with refrigeration.

Serve with your favourite dessert.