Friday, April 6, 2018

French Crepes | Basic Breakfast Crepes | Breakfast recipe

French Crepes, a thin french styled pancakes made from the flour & egg mixture. The recipe is super simple and also it's the easiest batter making process for the pancakes that i have tried so far.

But making thin pancakes is a bit tricky for the first one or two pancakes. Once you get the knack of pouring and swirling the batter fast, then it's like icing on the cake !!!

And i love this pancake versatility, the crepes can be stuffed with egg & cheese or topped with powdered sugar or drizzle some breakfast syrup on top.

Here in the recipe, i have served the french crepes with simple sugar and breakfast syrup. Without further delay, let's checkout the procedure, before that if you like to know what i have shared on the past 4 days under International Breakfast
Day 1 - Mysore Masala Dosa from India
Day 2 - Mani pittu from Srilanka
Day 3 - Mofo Gasy from Madagascar
Day 4 - Baozi from China

French Crepes

Preparation Time : 1 hr | Cooking Time : 10 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: French

Ingredients
All Purpose flour - 1/2 cup
Egg - 1
Water - 1/4 cup
Milk -1/4 cup
Sugar - 1 tsp
Vanilla Extract - 1/2 tsp
Butter - for greasing

Procedure

Take all the ingredients. Crack open a egg in a blender/mixie jar and all other ingredients one by one.

Blend it well until it became smooth batter. Pour into the bowl and let it set aside for minimum 1 hr. The batter should be smooth and free flowing. Heat the 10 inch non stick pan.

Add 1/2 tsp of butter and pour a ladle full of batter into pan and gently swirl, so that it form thinly layer on the pan.

Cook it for a min and then gently flip into other side and cook it for 30-40 secs.

Remove it from the heat and the french crepes is ready to serve .Serve it with powered sugar on top or with any breakfast syrup or both like me :-)

Notes:

Don't over heat the pan, otherwise you can't swirl the batter evening the crepe would end up thicker.
Depends on the flour quantity, you may sometimes need additional 1 or 2 tbsp of water/milk.
Let the batter set it for minimum 1 hr before making the crepes.

Wednesday, March 28, 2012

Adai Dosai | Lentil crepes | Breakfast recipe

Adai Dosai , a healthy and delicious crepe from Tamilnadu made from the mix of four varieties of lentils. It's very fulfilling and usually served as breakfast and occasionally as earlier dinner. Adai with Aviyal is a famous combo in many restaurants nowadays. When i was chennai, first time, i came to know that adai is served with aviyal in many hotels there. But so far I haven't tried that combo at home or in a restaurant.

Even though Adai is the common breakfast in our home, we never made aviyal as accompaniment for adai so far, we like to have this with coconut chutney or plain sugar. For me, adai with sugar is the best combination till date. ST doesn't like to have adai (even puttu & upma) with sugar (just like appa),so for his sake i started to make coconut chutney, but nowadays i too like that combo.

Now let's check out on how to make this delicious Adai !

PS: I don't want to remove some old photos,so keep as it is :-) .

Adai Dosai

Preparation Time : 2 hrs for soaking | Cooking Time : 20 mins | Makes : 12 dosa
Recipe Category: Dosa | Recipe Cuisine: Indian

Ingredients

Idly Rice - 1 cup

Moong Dal - 1/4 cup

Toor Dal - 1/4 cup

Channa Dal - 1/4 cup

Urad Dal - 1/4 cup

Red chili - 2 nos

Cumin seed - 1 tsp

Fennel seed - 1 tsp

Ginger - 1 inch pieces
Asafoetida powder - 1/4 tsp
Coriander leaves - few

Onion -1/2 cup(finely chopped)

Curry leaves - few

Turmeric powder - 1/4 tsp

Oil - 1 tsp

Salt - to taste

Procedure

Put all the dal in one bowl & rice in another bowl.Soak both of them for 2 hrs.

After that first grind the rice in the wet grinder/mixie into fine paste and put it in the bowl.Then grind dal along with red chili,cumin seed,ginger & fennel seed into paste(No need to grind the dal for long time like we did for idly/dosa batter.

Once it become fine paste, add it into rice batter. Add salt & asafoetida powder.

In a laddle add the turmeric powder with little water and add into adai batter and mix everything well.

Heat oil in a kadai add curry leaves& onions,saute it until onions becomes translucent.

Add this onion into batter along with coriander leaves and mix well.

Heat the tava ,pour the ladle full of batter and spread like dosa(keep it in low flame,so that you can able to spread,after spreading the batter increase the flame)and cook it for 2-3 mins,then flip it and cook on other sides.Once it becomes golden brown on both sides,remove it.

Serve this Adai Dosai with coconut chutney or sugar. For more breakfast recipe, check out my collections here