HOME PAGE
ADVENTURES
Fitness
Free Diving
Kayaking
Mountain Biking
Mountaineering
Rafting
Rock Climbing
Scuba Diving
Snowboarding
Surfing
Traveling
Yoga
REVIEWS
Book Review
Gear Review
Movie Review
Restaurant Review
MISC
Chilling Out
Cool Sites
Community
Counter Culture
Fab People
Food Odyssey
best food
recipes
Lucid Thoughts
Quotes
Random Lives
Showbiz
Snapshot
Thought Bubble
Verbatim
Wealth Building
Archive
Sitemap
Reciprocal Links
DIRECTORY
Stereolithography
California Wineries
Dumaguete Directory
REAL ESTATE
Real Estate Philippines
Negros Oriental Realty
Dumaguete Subdivision Lots
WEB SERVICES
SEO Services
Web Design Services
Advertising Here
search engine optimization consultant, seo, web designer
stereolithography, color 3d printing, rapid prototyping, sla, color prototypes
Phyllis Wallbank, educational trust, England
dry cleaning, Ashburn, Burke, Centreville, Chantilly, Reston, VA, Virginia
outdoor adventure tours Philippines
rural development, agrarian reform, local governance, Philippines
bag manufacturing, Philippines
birdwatching, birding, sightseeing, Philippines
renewable energy, sustainable agriculture, Philippines
|
|
 |
 April 29, 2007
Crepe
Parisian Staple
I survived with crepes when I was in Paris. At under 5 Euro, it was the cheapest street food I could get...and there was quite a variety to choose from: sugar crepe, ham, cheese, etc. It's versatile too...good for dessert and likewise swell as an entreé.
Since moving to Sagada, crepe has been a breakfast staple. It's easy to make and I'm only limited by my creativity in what I want to do with it.
Aprés Yoga Breakfast
After sunrise yoga at Kiltepan, I invited the group for
chilling out and a light crepe breakfast at my place. For topping? Bananas, mangoes, blueberries, strawberry preserves, honey, grated chocolate, peanut butter and lastly, heavy creme...yeah, choose your wild and go nuts! Looking please and satisfied, Elle remarked, "...this is another recipe you should share with us." Well, here you go, Elle:
Crepe Recipe:
Ingredients: (1 serving of two 12-inch crepes)
- 1 egg
- 1/4 cup flour
- 1/4 cup water
- 1 tsp butter
- 1 tbsp honey
- 1/2 tbsp salt
- 1 tbsp rum (optional)
- 1 tsp butter (for frying pan)
Whisk everything and let it stay for 1 hour, allowing the water to be fully absorbed by the flour. Heat butter in skillet (or frying pan or even a wok) in medium low heat. When hot, put half the batter into the center of the skillet and slowly swirl, spreading the batter into a bigger circle until it's about 12 inches in diameter. Flip after 2 minutes. You many need to use a spatula or just get hold of an edge and flip it by hand. Heat the other side for 1 minute. You may have to experiment with the time. Your crepe is done.
Preparation: Here's what I do. I drizzle honey on it, then grate dark chocolate. I top it with mangoes and generously ladle some thick creme (or yogurt). I fold it to a quarter size or roll it like a joint...ooops, rather like a tobacco on rolling paper. Voila! Sink your teeth in it.
--- TheLoneRider
Comments? Email webmaster@thelonerider.com
»» next story
»» back to Recipes
»» back to Homepage
|
 |
 |
|
