On a whim, I decided to whip up, for my breakfast, something that I used to make during my undergraduate days in England. After tasting the most scrumptious crepes from a kiosk near the University of Exeter, I fell in love with these thin pancakes. And to this day, even after having these iconic pancakes in their country of origin, France, I still think the crepes I had in Exeter surpasses crepes anywhere else. That kiosk didn’t have a name, as I recall, and probably is nowhere to be found now. But the memory of that exquisite taste lingers on.
 |
| Join me for breakfast in Paris? |
Crepes, which means “curled” in Latin, can be served sweet or savoury. Savoury crepes are also known as galettes. And this morning, I decided to treat myself to both. For the batter, I mixed self-raising flour (all-purpose flour would do, but I’d run out of that) with an egg, a pinch of salt, milk and water. After giving it a good whip, I heated butter on a pan and scooped in some batter, bearing in mind to keep it THIN. After one side was done, I had to flip it over. With my batter, I was able to make 3 crepes. So I had 1 savoury crepe (rolled up with fried mushroom and cherry tomato), 1 sweet crepe with sliced banana and strawberry, and another sweet crepe just drizzled with honey. Oh la la! C’est delicieux!
 |
| Crepes ready to be curled up with what Madame fancies |
 |
| Bon appetit! |
 |
| Nyonya Assam Pedas Prawns and Calamari |
 |
| Stir-fried French beans with fresh brown mushrooms |
No comments:
Post a Comment