Crepes Recipe

Basic Pancakes

Makes 12 (20cm)/15 (15cm)

60g plain flour
2 tsp caster sugar
pinch of salt
250ml milk
2 medium eggs
60g butter, melted
1 tsp vanilla extract

Place all the ingredients in a mixing bowl and whisk together until well incorporated and free of lumps. Cover and leave for 10 minutes.

Heat a non-stick frying pan and add oil, wiping off excess. Pour 2-3 tablespoons of batter into the pan and swirl evenly over the base. Cook over medium heat until the underside is golden, about 30 seconds. Turn pancake with a spatula or fish slice and cook the other side. Transfer to a plate and repeat with the rest of the batter, stacking them.

Pancakes will keep well in the refrigerator covered tightly with cling film for 2-3 days, or in the freezer sealed in a plastic bag for a month.

Lemon and sugar
Caster sugar
Fresh lemon juice

Place a pancake on a plate, sprinkle with ¼ tsp caster sugar and a squeeze of lemon juice. Fold the pancake in half and half again to form a quarter circle.

Cheese Blintz

120g cream cheese, softened
30g butter, softened
30g sugar (or to taste)
pinch of salt
1 egg yolk
½ tsp vanilla extract

Beat together cream cheese, butter, sugar and salt until smooth. Beat in a little egg yolk so the mixture is lighter; you may not need to add the whole yolk. Fold in the vanilla. This makes about a cup of filling

Scoop 1½-2 tablespoons of filling onto the centre of a pancake. Fold the bottom edge over the filling, then the two sides and roll up the blintz into a parcel. Make more parcels this way.

Heat up a little oil in a pan and fly the blintzes until lightly browned. Serve with chocolate sauce, jam, or fresh fruit.
Vanilla pastry cream

Makes about 2¼ cups. Use as a filling; not suitable for frosting

Crepe Cake

30g custard powder
pinch of salt
100g caster sugar, divided
200ml whipping cream
200ml milk
seeds from half a vanilla pod or ½ tsp vanilla extract

Whisk together the custard powder, salt and 50g of sugar in a mixing bowl.

Put the cream, milk, the remaining 50g of sugar and the vanilla seeds or extract in a saucepan over medium heat. When tiny bubbles begin to form on the edges, remove from heat and add gradually to the dry ingredients, whisking continuously until smooth. Pour this back into the saucepan and return to the heat. Keep stirring until the mixture thickens, about 2 minutes. Transfer custard to a bowl and place cling wrap directly on the surface. Refrigerate for at least 2 hours; it will become firmer.

Before using, whisk to soft peaks.

Assemble the crêpe cake: Place a pancake on a serving platter. Spread with 1-1½ tablespoons of pastry cream. Keep layering until you run out of pancakes or pastry cream, whichever comes first. The centre will start to dome; press down lightly to even out the filling.

Cover with cling film and refrigerate for about an hour for the filling to become slightly firm. Dust the top with icing sugar, if desired. Cut into wedges to serve.

Source here

Homemade French Fry Seasoning Blend

SERVINGS: 5-15

YIELD: 1/2 cup

UNITS: US

INGREDIENTS

1⁄4 cup smoked paprika

3 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon seasoning salt (made using 2tsp kosher salt and 1tsp celery salt.)

1 pinch celery salt

3 teaspoons kosher salt

2 teaspoons sugar

1 teaspoon cayenne pepper

1 tbsp parsley chopped

DIRECTIONS

Combine all of the ingredients together in a small bowl. Store in an airtight container.

To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.

To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. 

OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.

Banana Cake Recipe

Bahan bahan:
4 biji pisang emas - lecek (saya guna 5 biji)
1 cwn gula kaster
1 cwn minyak jagung
4 biji telur gred A (saya guna gred B)

Bahan ayak:
1 1/2 cwn tepung gandum
1 sk soda bicarbonat
1 sk baking powder

Bahan lain:
1 sb jus limau nipis (tak letak)
1sk esen vanila (guna vanilla extract)

Cara cara:

Panaskan oven pada suhu 170C. Lengser mentega pada loyang. Ketepikan. 

Putar gula, telur dan minyak dlm anggaran 3-5min @ hingga putih. Masukkan pisang dan kacau rata. 

Masukkan pula tepung yang telah diayak sedikit demi sedikit. Kacau sebati dengan menggunakan spatula. 

Masukkan esen vanila, jus limau dan gaul sebati. Tuang dalam loyang dan bakar selama 40 -60 minit atau sehingga masak. 

Nota:

Apabila permukaan atas telah perang, saya kurangkan suhu ke 150C. Saya bakar selama 1 jam. 

Source: http://aziejaya.blogspot.my/2013/09/kek-pisang-yang-sangat-lembab.html

Egg Salad Sandwich

Serves: 4 servings

Ingredients
8 eggs
1/2 cup mayonnaise
1 tbsp condensed milk
1 tsp lime juice / lemon juice
1 tsp yellow mustard
1/4 cup chopped green onion
1/4 teaspoon paprika powder

Japanese cucumber or apple cut to small cubes
Salt and pepper to taste

Bread 8 slices buttered

Vegetable leaf

Methods

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat (about one minute). Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, condensed milk, lemon juice, cucumber / apple, mustard and green onion. Season with salt, pepper and paprika. 
3. Stir and serve on your favorite bread with vegetable leaf.

Beehive Sweet Buns by Holly

Ingredients
2 cups all purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup lukewarm milk
2 tablespoons vegetable oil
2 tablespoon honey
4 oz cream cheese
toasted sesame seeds
For the Honey Syrup
3/4 cup sugar
2 tablespoons honey
1/2 cup water

Instructions

1. In a large mixing bowl, combine milk, oil, honey, and yeast; mix well.
2. Sift flour, baking powder, and salt together and add to the wet ingredients. Mix with a spoon, then knead the dough for 5-8 minutes until it becomes elastic. You can add a little more flour if your dough seems too sticky. Cover the dough with a towel and let it rise for 1 hour or until it becomes double in volume.
3. Turn the dough onto a wooden board dusted with a little amount of flour. Bring the dough together and knead a few times. Divide the dough into 20 balls.
4. Flatten each ball and stuff with a teaspoonful of cream cheese. Pull up the sides of the ball and wrap around the filling, pinching it closed at top. Arrange the balls in a greased 9 or 10-inch oven proof skillet or round cake pan in honeycomb pattern. Cover and let them rise again for about 40 minutes.
5. Preheat the oven to 180˚C
6. Brush the top with egg yolk wash and bake the buns for 25 minutes.
7. To make the syrup, combine sugar, honey, and water and bring to a boil, reduce the heat and simmer for 3-4 minutes or until the syrup starts to reduce a little bit. Set aside until needed.
8. When the buns come out of the oven, pour the syrup over the hot buns, and sprinkle with toasted sesame seeds on top. Cover the buns with a piece of foil and wait for 10 minutes. Serve warm or at a room temperature.

Recipe from beyondkimchee.com by Holly

Vegetable Medallions (Ikea inspired) Karl’s Grönsakskaka

Vegetable Medallions

Ingredients

3 medium potatoes, peeled and finely diced into 5mm cubes (yields 2 cups)
3 tbsp butter
1/2 cup chopped brown onions
3 tbsp chopped green onions/scallions
1 cup broccoli florets, roughly chopped
1 tsp chopped thyme/parsley
1/8 tsp onion powder (optional)
1/8 tsp garlic powder (optional)
1/2 tsp salt
Black pepper, to taste
1/2 cup grated cheese (Swiss or Tasty/Cheddar), plus extra for sprinkling
1/2 cup cream
2 eggs, lightly beaten
Extra butter for greasing

Method

Preheat oven to 180°C. Grease 12 x 1/3 cup (80ml) muffin pans with butter.

Heat up the butter in a large pan and add the brown onions, green onions, potatoes and broccoli. Sautee for 3-4 minutes on medium heat. Add thyme/parsley, onion and garlic powder, salt and pepper. Mix well and fry for 1 minute. Transfer the mixture to a bowl and add cheese, cream and eggs. Mix well.

Spoon the mixture into the muffin pan and level the top. Sprinkle with extra grated cheese if desired. Bake in oven for 30 minutes until golden brown. Remove and cool completely in the tin. Use a thin bladed plastic knife and gently remove the "medallions" from the pan. Serve as a side dish or just as a snack on its own. Enjoy!

Tip: Refrigerate any leftovers for a few hours until firm. Then, take them out and pan-fry them in a little oil on both sides until browned and crisp.

Recipe from here.


Second Version Recipe

INGREDIENTS

2 Tbs. butter
½ medium yellow onion, finely diced (about 1 cup)
1 small leek, halved lengthwise and sliced finely (about 1 cup)
¼ tsp. Kosher salt

2 large Russet potatoes (2½-3 cups)
1 small broccoli crown, do not chop (about 1 cup)

2 eggs
¼ cup crème fraiche
¼ cup half and half cream
2 cloves garlic, crushed to a paste
½ tsp. black pepper

⅓ lb. Emmental or Jarlsberg cheese, grated
1 cup Parmesan, finely grated

DIRECTIONS

1. Melt the butter in a medium pan over medium high heat and sauté the onions and leeks with the salt until just starting to pick up some color. Set them aside to cool.

2. Peel and cut the potatoes into large chunks, boil until just cooked through, about 12-15 minutes.

3. Trim the dry end of the broccoli stem and put it uncut into the pot of boiling potatoes, stem down.

4. After about six minutes, remove the broccoli from the pot, cut off the florets and return the thick stem to the pot to finish cooking.

Tip: Put the florets in a pot of cold water to stop them from cooking further.

Note: At six minutes the top florets of the broccoli should be just cooked through, any longer and they would overcook. They can even be a bit under cooked, because they will be baked again.

5. Remove the broccoli stem and set it aside to cool with the florets.

6. Drain the potatoes, return them to the pot, and set them aside to cool.

7. Chop the broccoli finely.

Tip: Slice through the dark green tops about every ¼ inch until you have only the floret stem remaining. Chop the remaining stems into a ¼ inch dice.

Note: Do not mash the delicate tips. You want vegetables bits, not a vegetables paste.

8. Put the eggs in a medium bowl and lightly whisk them.

9. Add the crème fraiche, cream, and garlic and whisk them together with the eggs.

10. Mix in the onions and leek mixture and the chopped broccoli.

11. Stir in the Emmental and half a cup of the Parmesan.

Tip: By mixing everything, before adding it to the potatoes, you get a thorough blending of the ingredients and avoid over-working the potatoes and turning them to “glue.”

12. Use a metal whisk to mash the potatoes.

Tip: Push down on each chunk of potato with the point of the whisk to break them up. You want about half of the potatoes completely mashed, but you also want plenty of ⅜-½ inch chunks of potato remaining.

Note: Do not use a standard potato masher, this would break the potatoes down too much. You want enough mashed potato to hold everything together, but you still want the texture of chunky potatoes. Smashed, not mashed, potatoes.

13. Preheat the oven to 425º F (220º C).

14. Pam a standard muffin pan, and put ⅓ of a cup of the mixture into each cup.

Tip: Use a spoon to push the mix into the cup so that there are no air pockets. The mix should come up to about an eighth of an inch from the lip of the cups. I had enough mix to fill 16 muffin cups full.

Note: If you do not have a muffin pan, you can put scoops of the mixture directly on a baking sheet. If the mix is too thin to hold its shape, stir in a quarter cup of bread crumbs to firm it up.

15. Sprinkle one teaspoon of Parmesan on top of each cup.

Tip: Use your fingers to spread the cheese over the top and tamp it down into the mixture.

16. Bake for 20 minutes.

17. Remove the muffin pan from the oven and let the medallions cool slightly.

18. Run a shape knife around the edges of each cup to loosen the medallions.

19. Turn the pan over on a clean surface and give it a strong rap to free the medallions from the pan.

Tip: This recipe makes a lot of Grönsakskaka, fortunately they freeze very well. If you are planning to freeze some for later consumption, now would be the time to put them on an uncovered tray in the freezer. After they have completely frozen, about one hour, place them in a plastic bag for storage.

Note: To reheat the frozen Grönsakskaka, microwave them for one minute and then put them, cheese side down, on a baking sheet in a 425º F (220º C) oven for ten minutes.

20. Place the  medallions, cheese side down, on a Pam-ed baking sheet.

21. Continue baking the medallions for another ten minutes, until the tops are brown and crispy.

22. Serve warm as a side dish.

Tip: They also make a good addition to a breakfast plate.

Note: Two Grönsakskaka make one serving of potato and one serving of vegetables.

Variation: Grönsakskaka would also make a great hors d’oeuvre. use a mini-muffin pan and bake them for 10 minutes in the pan and an additional 8 minutes upside down on a baking sheet.

Recipe from here. 

French Toast Sticks Recipe

This is a recipe from addapinch.com love this recipe, looks so yummy. 

Prep TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

French toast sticks make a family favorite breakfast. Ready in minutes, this simple recipe for homemade French toast sticks also make a wonderful make-ahead treat!

Author: Robyn Stone | Add a Pinch

Serves: 4-6

INGREDIENTS

• 2 eggs
• 1 cup milk, half and half, coconut milk, or almond milk
• pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 8 slices sandwich bread or thick-sliced Texas toast
• 2 tablespoons granulated sugar
• butter
• Maple syrup

INSTRUCTIONS

1. Whisk together eggs, milk, salt, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Cut bread into thirds and place a few at a time into the egg mixture and flip to make sure both sides of bread are well-coated.
2. Add granulated sugar to a shallow plate. Remove dipped French toast sticks from the wet batter and place in the plate of granulated sugar and lightly coat both sides of the sticks.
3. Melt butter in a large skillet or on a griddle.
4. Place bread sticks in skillet or on griddle and cook until golden browned on each side and crisp, about 3-5 minutes.
5. Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.
6. To freeze for later use, place cooked French toast sticks on a baking sheet pan and freeze until firm, about 30 - 45 minutes. Transfer to a freezer-safe airtight container or freezer-safe zip top bag and store in the freezer. When ready to reheat, preheat oven to 425º F, remove the number of French toast sticks desired from the freezer and place onto a rimmed baking sheet pan in the oven and bake for about 12-15 minutes, until heated throughout.
7. Serve with Maple Syrup.

Korean Style Potato Salad

I like this recipe from aeriskitchen.com

Main Ingredients
3 Russet Potatoes (1 lb)
1 Cup Apple
½ Cup Canned Sweet Corn
2 Eggs

Seasoning Ingredients
½ Cup Mayonnaise
1-2 Tbsp Korean Drinking Yogurt or Lemon/Lime Soda
½ Tbsp Sugar
¼ Generous tsp Salt

Directions




Obtain 1 lb of russet potatoes or any other type of potato that you like. Peel the skin and remove the bad parts.




Fill about ⅓ of a large pot with water and put a metal steamer in it. Place 3 peeled potatoes on the steamer. Personally, I think that steamed potatoes make the best potato salad. However, you can also boil the potatoes in water.




Once the water starts to boil, steam the potatoes for about 30 minutes on high. Make sure it is covered.




Boil 2 eggs. You can check my tips for boiling eggs from my other recipes.




About 30 minutes later, poke a potato with a fork to see if it is done cooking. If the fork goes through smoothly, it is done.




When the potatoes are still hot, chop the potatoes into chunks. It does not have to be fine pieces in this step.




Quickly mix the potatoes with ½ Tbsp of sugar and ¼ generous tsp of salt in a mixing bowl when the potatoes are still hot or warm. This step helps flavor the potatoes.




Mash the potatoes with a folk. I like my potato salad chunky, so I do not mash them much. If you like a smoother salad, you can mash them more.




Cut 1 cup worth of sweet apples into the size of the corn kernels. For better color, I picked an apple with red skin and did not peel it. Fuji or Red Delicious apples can be a good choice.




Peel the hard boiled eggs and separate the egg yolks from the egg whites. Cut the egg whites into the same sized pieces as the apple. Save the egg yolks for garnishing later.




Obtain ½ cup worth of canned sweet corn.




Add the apple, egg whites, sweet corn, and ½ cup of mayonnaise into the mashed potatoes. Mix everything well.




Taste it and adjust the sweetness or saltiness to your tastes. My secret ingredient is about 1-2 Tbsp of Korean drinking yogurt. Alternatively, you can use sweetened condensed milk or a lemon flavored soft drink such as 7UP or Sierra Mist.




Put some of the potato salad in a serving bowl or plate and garnish the top with some of the egg yolk. To do so, rub (grate) the hard-boiled egg yolk you saved earlier gently with a strainer.

Parmesan Garlic Roasted Potatoes

This recipes look delicious from therecipecritic.com
Potatoes that roast in the oven and get a crispy edge and tender center. They have such a great parmesan garlic flavor and will be the perfect side!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Author: Alyssa

Ingredients
2 pounds red potatoes, cut into 1 inch pieces
2 Tablespoons olive oil
½ cup grated parmesan cheese
3 garlic cloves, minced
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
chopped parsley for garnish

Instructions

• Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray.
• In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. 
• Toss with the potatoes until coated and lay in a single layer on your baking sheet. 
• Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
• Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Moist - Banana Loaf Bread

Ingredients: ( for one 8" x 3.5" x 3" & one 9" x 4" x 3")
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are, normally 180g to 200g)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas, sometimes I put more)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Walnut for decor

Method:
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin. Sprinkle walnut on top.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve

Source: rasamalaysia.com & bakericious.blogspot

Easy Crepes with Strawberry Cream Cheese Filling

Ingredients
4 eggs
2 c. milk
1 1/3 c. flour
1/4 tsp. salt
2 Tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. vegetable oil

FILLING:
2 c. strawberries, chopped
1/2 c. sugar
8 oz. cream cheese
½ c. powdered sugar
½ tsp. vanilla

Instructions
In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Blend until smooth and all ingredients are mixed together. Cover and refrigerate about an hour (don't skip this step.. it is very important). Heat a skillet* over medium-high heat and spray with cooking spray or oil. Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
*If you have a crepe maker... use that. They will turn out perfect every time. ;)
For the filling: Combine strawberries and sugar and set aside. In a mixing bowl, mix cream cheese, powdered sugar and vanilla until smooth. Fold in strawberry mixture until well combined. Put about 1-2 Tbsp. of mixture in each crepe. Roll up and serve with sliced strawberries and whipped cream.


Here are some more filling ideas:
Sausage, scrambled eggs, & cheese (top with sour cream, cheese, and salsa):
Cream cheese, whipped cream, & strawberries (topped with strawberry jam, whipped cream & sprinkled with powdered sugar)
Cottage cheese & strawberries or peaches
Cottage cheese, parmesan cheese, & tomatoes
Butter, cinnamon, & sugar
PB&J
Boiled eggs (sliced) & cooked asparagus (topped with hollandaise sauce)
Custard & fruit
Vanilla ice cream with caramel & chocolate sauce
Banana & whipped cream
Mousse & fruit or chocolate
Ham & cheese
Nutella
Sauteed mushrooms & cheese
Eggs, Cheese & Bacon (or whatever you would put in an omelet)
Crab & cream cheese

Source: favfamilyrecipes.com

Pizza Dough Cinnamon Rolls

Serves 9 | Prep Time: 25 Mins | Cook Time: 40 Mins

Ingredients:

8 tablespoons (120 g) unsalted butter, melted
1 cup (200 g) granulated sugar
1/4 cup (30 g) all-purpose flour
2 tablespoons (30 mL) ground cinnamon
1 teaspoon (5 mL) vanilla extract, separated
2 pounds (908 g) fresh pizza dough
1 egg
1 tablespoon (5 mL) water
1 cup (100 g) powdered sugar
3 tablespoons (15 mL) milk

Method:
Preheat the oven to 375 degrees F, and coat a 9-inch by 13-inch baking pan with nonstick spray. Set aside.

In a bowl, mix together the butter, granulated sugar, flour, cinnamon and 1/2 teaspoon vanilla extract.

Lightly flour work surface and roll out the pizza dough into a 12- by 15-inch rectangle. Evenly spread the butter mixture over the dough, making sure to reach the edges. Roll the dough, starting from the long side, and cut into 9 pieces. Place in the pan, leaving space for the dough to expand while baking.Combine the egg and water, and brush the wash over the rolls.

Bake for 40 minutes.

While the cinnamon rolls cool (at least 15 minutes), make the icing by mixing the powdered sugar, milk and remaining vanilla extract. Drizzle over the rolls and serve.
Cook’s Note:

For a thicker icing, use less milk.

Source: rasamalaysia.com

Crepes (Thin Pancakes)

Ingredients:
About 1 quart of milk (can be more or less depends of the flour you use)
4 tbsp of sugar
1-2 eggs
3-4 cups of all purpose flour
0.5 tbsp of salt
Sunflower oil
0.5 tbs of baking soda
Butter

Mix eggs, sugar and salt in a big bowl till sugar is dissolved:

Add 1 cup of flour, 0.5 tbs of baking soda and mix:

Add 1 tbsp of sunflower oil and 1 cup of milk and mix well. Add the rest of prepared flour and mix again till batter become homogeneous, then start mixing in rest of the milk in small portions. You need to get thin batter, so stop adding milk when you get thickness like the following:

Live batter to rest for 10-15 minutes.

Warm 10” (or less) diameter frying pan on medium-high heat and oil it with sunflower oil. The actions you need to do next will require some kind of agility. Tilt frying pan with one hand, ladle batter with other and pour it on the pan from the top to the side. You need to tilt pan in circle motion to help batter to spread. You can add more batter if you see you ladled too less:

Put frying pan back to the burner when batter spread evenly and fry crepe till there is no more liquid batter on its edges:

Now you need to flip crepe to fry it from other side. Separate crepe’s edge from the frying pan (you can use knife or spatula, or any other tool), pick it up using your hands (or spatula again) and flip it to the other side:

Fry crepe from other side for same time
Move crepe to the big flat plate and spread butter on top of it:

Tips & Advices:
Thickness of the batter can be corrected later on by adding more flour if you need more stiff batter, or mixing in a bit of milk if you need to make it thiner.
If crepe tears apart when you are trying to flip it to fry from other side you can try to add 1 more egg or/and a bit of flour to the batter.
It is good if you use cast-iron frying pan to make crepes, however if you don’t have cast-iron pan in your kitchen “arsenal” you can use pretty much any other frying pan. Also good if your pan has low sides, it is much easier to flip crepes if so. Well, how you can see on photos I was “lucky” enough to not have both, but it worked for me even without. However having not cast-iron frying pan with tall sides could require more agility while making crepes.

Source: enjoyyourcooking

Yeast Pancakes (Russian Oladi)

Ingredients:
2 cups of milk
2 1/2 cups of all purpose flour
2 eggs
2 tablespoons of sugar
1 teaspoon of dry active yeast
1/4 teaspoon of salt
2 tablespoons of oil for batter and more for frying

1. Prepare ingredients: amount of flour the recipe calls for it approximate, depending on the qualities of the flour you may need to use a bit more or less.
2. Warm up all milk so it is warm enough for yeast to activate, but not too hot to kill them, pour it to the mixing bowl.
3. Add quarter of teaspoon of salt and all sugar.
4. 2 tablespoons of oil.
5. Mix until salt and sugar dissolves completely and add active yeast.
6. Let them soak for 5-8 mins, don’t stir mixture during this time.
7. Mix in 1 cup of flour until homogeneous, cover with clean cloth and leave in warm place to initiate the fermentation process, for 15 mins approximately.
8. When batter began bubbling, mix in both eggs.
9. And gradually mix remaining of the flour, make sure batter doesn’t have any knots.
10. Cover bowl with a clean cloth again and leave it in warm place for 40mins to one hour.
11. By the end of the hour you will get fermented batter.
12. Warm up a skillet with a bit of oil over moderate heat; scoop batter with a ladle or a big spoon and form pancakes on the skillet (avoid stirring of batter).
13. Serve yeast pancakes with sour cream, jam, honey or plain dusted with confectioners sugar; tastes great with a cup milk.

Source: enjoyyourcooking.com

Yeast Pancakes

Ingredients
2 cups all-purpose flour
2¼ teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1¾ cups milk
¼ cup water
¼ cup shortening
3 eggs

Instructions

1. In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. 
2. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. 
3. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
4. Bake on greased griddle over medium heat until golden brown. 
5. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. 
6. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.

Source: fakeginger.com

Parmesan Roasted Potatoes

Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 60 Minutes
Adapted from: rasamalaysia.com


Ingredients:1 1/2 pounds baby or new potatoes
1/4 cup olive oil
2 tablespoons melted butter
3 heads garlic, top trimmed
1/2 tablespoon chopped parsley leaves
1/2 lemon, cut into wedges
2-3 sprigs thyme
Scant 1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/3 cup grated Parmesan cheese


Method:
Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Chicken Fried Noodles

Yields 2
Prep Time 10 min
Cook Time 10 min

Ingredients
Chicken
185 grams chicken thighs - boneless skinless (~1 large thigh) cut into bite-size pieces
2 teaspoons oyster sauce
1 teaspoon Shaoxing wine
1/4 teaspoon black pepper
1/4 teaspoon potato starch
1/8 teaspoon five spice powder
Chow mein sauce
1 tablespoon water
1 tablespoon oyster sauce
2 teaspoons soy sauce
Chow mein
1 tablespoon vegetable oil
1 grams garlic (~ 1 small clove) minced
40 grams carrots (~1/4 carrot) peeled and julienned
100 grams bok choy (~1 head) chopped
325 grams noodles
20 grams scallions (~2 scallions) sliced

Instructions

1. Put the chicken thighs, 2 teaspoons oyster sauce, Shaoxing, black pepper, potato starch and five spice powder in a small bowl and mix well to combine. Let the chicken marinate while you prepare the other ingredients.
2. To make the chow mein sauce, put the water, oyster sauce and soy sauce in a small bowl and stir to combine.
3. Heat a wok or frying pan over medium-high heat until hot and then add the vegetable oil, marinated chicken and garlic. Spread the chicken into a single layer. Let the chicken brown and then flip.
4. As soon as you flip the chicken, add the carrots. Stir-fry until the chicken is cooked through and the carrots are tender.
5. Add the bok choy, noodles and sauce. If your noodles are stuck together, add a little extra water with the sauce, cover the pan with a lid and steam the noodles until they come apart. Otherwise stir-fry, until the bok choy is cooked through and the noodles are evenly coated with sauce.
6. Add the scallions, toss to distribute evenly and then serve immediately.

Source: norecipes.com

Fluffy Pancakes

Yields 10
Prep Time 10 min
Cook Time 10 min

Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Instructions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Whisk egg and butter into the milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve.

Notes
You can pair it with banana, strawberries, blueberries or cream.

Source: misstamchiak.com

Shanghai Fried Noodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2-4 servings


Ingredients
For the pork & marinade (omit if you want the dish to be vegetarian):
6 oz. lean pork, sliced into ¼” strips
3/4 teaspoon cornstarch
½ teaspoon light soy sauce
1/8 teaspoon dark soy sauce
1 teaspoon shaoxing wine
Pinch of sugar

For the rest of the dish:
3 tablespoons oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
1 lb. Japanese-style Udon noodles
2 1/2 teaspoons dark soy sauce
2 1/2 teaspoons soy sauce
¼ teaspoon sugar
1 small bunch choy sum or baby bok choy, washed and trimmed


Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.