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