Yummy Desserts

 

Make your French crepes, then serve them with one or several toppings. Choose your favorite

INGREDIENTS

1 Egg, make sure your egg is at room temperature

1 & 1/4 cup of Milk, whole milk for this recipe

2 tablespoons melted Butter

1 cup All-Purpose Flour, standard flour works best for this recipe. Don’t use self-raising as the crepes don’t need to rise

1 tablespoon Sugar

1 teaspoon Baking Powder

Pinch of Salt

METHOD

Beat eggs, add remaining ingredients in order listed and beat with rotary beater until smooth. (Batter may seem very thin)

Lightly cover the frying pan with butter cooking mist, heat pan over medium heat, (this is an important step to keep the first one from sticking)

Pour batter from the tip of a large spoon into the frying pan.

Tilt pan to achieve a round shape.

Bubbles will form on the surface.  Before bubbles break, lift the edge of the crepe with a knife or with your finger, then lift crepe upside-down. Bake this other side until golden brown.

FRENCH CREPE FILLINGS

Lemon Juice and Sugar

Strawberry or apricot jam

Jam and Whipped Cream

Spread crepes with butter, brown sugar, sliced bananas, and sweetened condensed milk and roll-up.

Nutella and Banana, spread crepes with Nutella and sliced bananas; sprinkle with chopped hazelnuts and roll-up

Cream Cheese and Smoked Salmon

Ham and Cheese

Enjoy your crepe party!

 

Note: there are no sugar in a classic crepes recipe, so that you can then use the filling of your choice, sweet or savory. If you wish to make sweet crepes for dessert, then you can add one tablespoon of sugar in the batter.

To obtain a perfect thin texture, you can adjust the quantity of milk you use in the batter until you get the desired consistency.

This French Crepe recipe will make 8 Crepes. Usually 2-3 is a perfect serve per person but this recipe can be doubled if you would like to make more.

Crepe is pronounced like “crehp” in French but this can be tricky to say!

 

Simple, elegant, and delicious!!!

TART INGREDIENTS

1 cup Plain Flour

1/2 cup Powdered Cocoa

3 tbsp. Caster Sugar

2 tbsp. Espresso Powdered Coffee

125 g or 2/3 cup Butter (chilled and chopped)

1 Egg

2 tbsp. Chilled Water

BAKING THE TART

In processor, mix flour, salt, sugar, cocoa, espresso powder, and butter to become like breadcrumbs. Add egg and 1 tbsp chilled water, mix till dough comes together. Add water if necessary. Place dough on a lightly floured surface, knead until just smooth, cover, and refrigerate 20 minutes.
Roll pastry between 2 baking sheets until 5mm thick, remove the upper sheet and place it in baking pan (use a flan pan where the base can be lifted away from walls). Prick it all and put the pastry pan in the fridge for 10 minutes.
Bake at 180 degrees for 12 to 15 minutes. Let cool.

FILLING

1/4 cup of Sugar
6 oz/180g Dark Chocolate
1 tsp. Espresso Powdered Coffee
1/4 cup Milk
3/4 cup Double Cream
1 Egg

In a saucepan, on medium heat, melt together the chocolate, espresso powdered coffee, and sugar. Add a little of the milk to help make the mixture a little runny. Once melted, take it off the heat and stir in the remainder of the milk and all the cream. Stir in the beaten egg.
Once the pastry is baked, allow it to cool a little and pour in this chocolate filling. Fill below the brim to avoid spills in handling the pie.
Bake at 170 degrees for 30 minutes or less. The baked chocolate filling will be just slightly wobbly but that’s fine. Chocolate will continue to cook after it’s been taken out of the oven.
Allow the tart to cool and place in the fridge until it is ready to add the chocolate ganache.

GANACHE

3/4 cup Heavy Cream
6 oz Dark Chocolate
1 tsp. Espresso Powdered Coffee
1 oz Butter
1 tsp. Honey, optional

Bring cream to a boil in a saucepan over medium heat. Pour cream over chocolate pieces and espresso powdered coffee and let stand until 2 minutes to melt the chocolate. Then add the butter and honey (honey will give it a shiny look). Fluff up the mixture until smooth. While still hot drop the mixture quickly over the tart and begin to rotate the pan in order to spread the ganache over the top of the tart. Refrigerate again before serving.

 

This Rum Cake is made from scratch that’ll earn “oooh la la” from your luncheon or teatime crowd. It is light and springy, soaked with the right amount of Rum syrup

CAKE INGREDIENTS
4 and a half heaped tablespoons Self-Rising Flour
4 and a half heaped tablespoons finely grounded Ka'ak (plain dry breadsticks)
9 Eggs
9 heaped tablespoons Sugar
1/2 tablespoon Baking Powder
1/4tsp. Vanilla

SYRUP INGREDIENTS
1 and a half cup of Water
1 and a half cup Pineapple Juice
1 cup of Sugar
1 cup Rum

METHOD

Separate egg whites and egg yolks.
Whisk egg whites until fluffy and set aside.
With an electric mixer on low speed whisk egg yolks and sugar until well combined, raise the speed to medium-high and beat for 3 more minutes.
Gradually add flour, ka'ak, baking powder, and vanilla, bring together at low speed.
Add the whisked egg whites while using a spatula until it turns soft and elastic.
Pour the mixture into a greased cake pan, sprinkled with flour.
Bake in a preheated oven 200 F for around 30 minutes until it turns golden brown and the toothpick comes out clean.
Remove from oven and let stand for 3 – 4 minutes, and then turn over to a shallow plate. While the cake is still hot, prick it in 20 to 30 places using a toothpick. Spoon the syrup onto the cake slowly and gradually while it absorbs the whole amount. Once all the syrup is gone from the pan, drain the unabsorbed syrup from the plate back into the pan and repeat the process. It may even take a third time, but eventually, all the syrup should be absorbed by the cake
Allow the cake to cool, then refrigerate until serving time.
To serve, fill the center of the cake with a mound of whipped cream and decorate with pineapple cuts and some strawberries or cherries.
 

PREPARING RUM SYRUP 
Combine sugar, water, pineapple juice, and Rum in a small saucepan. Bring to boil, stirring constantly for five minutes.

Note: Baba au Rum traditionally made in special cylindrical molds. I make these in muffin tins.