I remember when I used to get excited to see a crepe cafe. There’s something that feel special about eating them, especially along with a big cup of good cappuccino! However the cost is too much for something so simple. So, I had to try to make them at home. They came out great and are super simple!
- 2 eggs
- 1c milk (I used vanilla soy milk)
- 2 Tbs sugar
- 2/3c flour
- 2 Tbs melted butter
- 1c yogurt
- 1/4c honey or to taste
- 1/2 tsp ground cardamom powder
Slice the strawberries and make the yogurt sauce before getting started on the crepes. It will be fast moving from then.
Put all ingredients into blender or mixie and blend till there are no lumps. It will be very thin.
Heat a small nonstick pan over medium heat. Pour a quarter to third cup of batter into one edge of the pan. Quickly tilt the pan in a circular motion so the crepe coats the pan in a very thin layer. Cook for a minute or two until just starting to turn light brown. Flip and cook on the other side for 30 seconds. Flip again and transfer to a place. Spread a small amount of nutella, top with slices strawberries and then fold the crepe over in thirds or fourths for triangle shapes. Top with a little yogurt sauce (or some whipped cream).
Sending to Priya and Pari’s Veggig/fruit a month- Strawberry and Chaya’s Lets do lunch
You know those days… it’s cold outside, maybe a drizzle of rain, your hands are freezing and you need some comfort. I have just the thing for you. 🙂
There are a few ways I make chai but this is my basic go-to one. Ginger and Cardamom. Oh, good stuff, those!
Chai for two:
To a small pot add 1 cup (whatever cup you will be drinking from is what I use to measure) of water. Smash 1 inch of peeled gingerroot with the bottom of something flat and heavy or in a mortar and pestle. That gets the juices flowin’. Throw it in the pot and start to bring to a boil. Take 2-3 green cardamom pods and crush them too. Toss them into the pot. Let it boil for a few mins. That really brings the flavors into the water. Next add the tea leaves/powder. One heaped teaspoon per cup you are making (so two). Then I immediately add the milk. Whole milk. Again I use the drinking cup to measure (1 full cup and a splash extra). Now DO NOT leave the stove. Believe me, its no fun to clean burnt milk off your stovetop. Bring it to a rolling boil but be careful because milk boils over in a second once it gets going. Lower the heat and add sugar. I add 2 tsp per cup and sometimes 1 extra “for the pot” if I want it sweeter. You can remove it from the heat once it gets the darkness you like. I usually do it right after adding the sugar.
If tea boils too long it gets bitter (if that happened to you before, now you know why). Strain and enjoy! The great news is, this can be saved in the fridge for at least a day and reheated without turning yucky.
Now, what can we have with our chai? I have an idea…. 🙂