Simple Whole Wheat Crepes

  


For the third and final day, I wanted to do a desert / sweet dish and so I tried the French goey chocolate sponge cake from Priya’s blog but I managed to burn the top of the cake. Though it tasted good, it was in no condition to be clicked and so I switched to this simple crepe recipe which can be breakfast or a desert if teamed with an ice cream. So here goes –

Rexipe source – here

WHAT WE NEED

Eggs                                  3

Whole wheat flour       1 cup

Milk                                  1 cup

Water                               3/4 cup

Honey                               1 tbsp

Vanilla                              1 tsp

Salt                                     1/4 tsp

Butter, melted                 1 tbsp + extra for cooking
 WHAT TO DO

  • Put all ingredients in blender and mix well. 
  • Let stand about 15 minutes.
  • Melt and swirl around a small pat of butter in a pan over medium heat.
  • Angle pan and pour enough batter on one side to thinly and evenly cover the pan. 
  • Swirl the batter around quickly to cover the pan in one thin layer.
  • After about a minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  • Fry for another minute on the other side (until it is golden brown as well) and then roll up each crepe. 
  • Serve with maple syrup or honey
  • Enjoy!

   
 

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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Crustless Mushroom & Spinach Quiche

 

Like I said in my last post, I shouldn’t be trying out recipes from the experienced marathoners. I tried the crustless quiche and had quite a tough time making it a quiche and had to resort to ramekins to save the day. But the saving grace was that it tasted quite good and was worth spending all the time wiping out the mixture from the bottom of the oven.

So here goes –

Recipe source – here

WHAT WE NEED

Button mushroom, finely chopped            1 cup

Spinach, finely chopped                                2 cups

Onion, large & chopped                                  1

Milk                                                                      1 1/2 cups

Eggs                                                                     2

All purpose flour                                             3 tbsp

Dry herbs, mixed                                            1 tsp

Grated cheese                                                  Lots

Olive oil

Salt & pepper
WHAT TO DO

  •  Heat the oil and add the chopped onion
  • Sauté till the onion turns translucent
  • Add the chopped mushroom, spinach, salt & pepper
  • Cook for 3-4 minutes and keep aside to cool
  • Preheat the oven to 180C
  • Whisk the milk, eggs, dry herbs and flour in a bowl
  • Add the cooled mushroom spinach mixture to the bowl
  • Pour into greased ramekins and top with cheese
  • Bake for 15 minutes 
  • Enjoy!

  

 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Veloute de tomates /  Creamy Tomato Soup

 

Ever since I joined the Blogging Marathon, I keep thinking about trying and posting the amazing recipes from the blogs of my fellow marathoners. But what stops me every time is imagining their face when they see the photos on my blog and go ‘Nahiiiiii’ like a Hindi movie heroine. But this time I decided to take the huge leap of faith and have a go at it. The mega BM posts on French cuisine in Priya’s blog were too tempting and I simply had to do it. Coincidently I picked European cuisine for this month’s BM and I decided to use up at least some of the bookmarks from her blog. 

The first one is a simple tomato soup which went up several notches thanks to the butter and cream. A must try. So here goes –

Recipe source – here

WHAT WE NEED

Tomatoes                   500 gms / 3 large

Onion, large              1

Mixed herbs               2 tbsp

Butter                           2 tbsp

All purpose Flour      2 tbsp

Vegetable stock         2 cups

Salt & pepper
WHAT TO DO

  • Melt the butter in a pot
  • Chop and add the onion and sauté till it turns translucent
  • Chop and add the tomatoes, mixed herbs, salt and pepper
  • Cook on medium flame till the tomatoes turn mushy
  • Mix the flour with little water to form a paste
  • Add the flour paste and vegetable stock and bring to a boil
  • Blend the mixture and add cream
  • Enjoy!

  

  
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Quick Mug Cake for Mother’s Day

   

The daughter was taught about Mother’s Day at school and she was thrilled to bits about it. She was quite excited and wanted to do something. So I suggested a mug cake with Nutella, her favorite ingredient in the world.

Though she didn’t do much except prodding me to add more Nutella, it’s the thought that counts. So here goes –

WHAT WE NEED

Nutella                        4 tbsp

All purpose flour      2 tbsp

Egg, medium              1

WHAT TO DO

  • Mix all the ingredients in an 8 oz mug
  • Microwave for 2 minutes
  • Enjoy!

This is my entry for the Blogging Marathon under 3 ingredient dish

 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Flourless Mug Cake

   

On top of my to be finished list is peanut butter. The daughter is its lone admirer in the house and since she can’t finish a large amount in a short time, I figured I will try using it for stuff other than bread. So here is a quick and easy mug cake with just peanut butter, egg and sugar. I have to admit even I liked it, even though I am far from a fan of peanut butter. Do try it out.

Recipe source – here

WHAT WE NEED

Peanut Butter        3 tbsp

Sugar                        2 tbsp

Egg, large                1

WHAT TO DO

  • Add all three ingredients to an 8 oz mug
  • Mix till they combine well together
  • Microwave it for 1 – 1 1/2 minutes
  • Let it cool for about 5 minutes
  • Enjoy!

 

This is my entry for the Blogging Marathon under the theme – 3 ingredient dishes.
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Quick Banana Ice cream

 
It’s the same situation. Again! Every time I settle down, start liking the city, figure out my way through the place without Google maps and think, ‘I can get used to this’, the husband would tell me those words – ” we have to move”. So we are moving. Again. It will be our 6th house in 8 years of marriage.  When I was a kid, I wanted to live in different cities, go to different schools and make new friends but we lived in the same house for 25 years and I only went to one school. Dear God, this is not a case of better late than never. 

So I have started using up all the items in my kitchen because it was a total chaos the last time and I had to waste a bunch of stuff that still haunts me. I still have nightmares about the new bottle of instant yeast that I just threw away. But today’s recipe is about saving from a more immediate waste disaster. Bananas, of course. I am simply tired of making banana breads and milkshakes and there is only so many you can add to the pancake. So when I had overripe bananas again, I remembered reading somewhere about this kinda sorta banana ice cream and it fit the 3 ingredient rule too. So voila!

Serves 2

WHAT WE NEED

Bananas, medium size             4

Chocochips

Honey

WHAT TO DO

  • Skin the bananas and cut them horizontally
  • Freeze the bananas for at least 2 hours, preferably 5-6 hours
  • Remove the bananas from the freezer and put them into a blender
  • Blend them well till it’s nice and creamy
  • Freeze for half hour
  • Serve with chocochips and honey or any other topping of your choice
  • Enjoy!

     

This is my entry for the Blogging Marathon under the theme – Three Ingredient Dishes

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Check out the Blogging Marathon page for other marathoners doing this BM.