This recipe is very simple and takes less than 10 minutes to prepare. I like how basic the batter is that I could pair it with any fillings, whether is sweet or savoury!
1 cup all-purpose flour, (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
- Lots of different kinds of berries like strawberries, blueberries, raspberries and boysenberries.
- Nutella spread
- Sauce: Cook frozen mixed berries (blueberries and raspberries) in a saucepan till they are softened, add 1 tablespoon of unsalted butter, and 2 tablespoons of Rye whiskey, juice of half a lemon and 1 tablespoon of sugar.
- The secret of a smooth crepe batter is to leave the milk and eggs at room temperature before whisking the eggs and mixing the milk together.
- If you like the crepes a bit more 'buttery' taste, use 1 cup of whole milk and 1/2 cup of half and half.
- Using a crepe pan, cook the crepe for about 1 minute each side, until lightly brown.
- Spread a thin layer of the Nutella, arrange fresh berries and fold the crepe into a cone shape pocket.
- Drizzle the mixed berry sauce and serve with a scoop of icecream.
Saturday, October 31, 2015
This half Ascot scarf is featured with a keyhole to secure the other end of the scarf that resembles a bow tie look. It can be worn in different way as a scarf tucked neatly into your coat to keep your neck warm, or a fun fashionable side scarf over a cardigan, or a headband doubled as ear warmers.
Difficulty level: Easy - Tension is not important for this project. The required basic stitches are knit, purl, slip stitches and make a new stitch, and of course knowing how to cast on and bind off.
Yarn required: one 100g 8ply skein. This scarf is the perfect one skein project. For these scarves, I used the 100% Australian wool, Country 8ply Cleckheaton.
Needle size: Pair of 4.5mm knitting needles, or 4.5mm circular needle (80cm or 30in length).
Start at tip
First heart shape: Cast on 2 sts
Row 1: K1, M1, K1
Row 2: Slip 1, M1, knit to end
Repeat the 2nd row till there are 28 stitches. (Note: you'll reach 28 stitches at Row 14)
Rows 15-26: Slip 1, knit to the end... the first heart shape is formed.
Create the keyhole/loop opening
Next row: *K1, slip next st onto a stitch holder, repear from * to end... 14 stitches on stitch holder and 14 stitches on needle.
Working on 14 needle sts only by 1x1 ribbing (K1,P1) for 15 rows. Then slip 14 sts onto a spare needle.
Now working on other 14 needle sts by 1x1 ribbing (K1,P1) for 15 rows.
Close loop: Knit one st from each needle alternately. There are 28 sts.
Length of the scarf: Knit 2 sts together (to decrease), knit till the last 2 sts, knit 2 last sts together. There are 26 sts (4.5" wide). Continue in garter stitch to your desired length, mine is about 16" long from the loop opening to the close loop.
Pull-through section: K1, knit 2 sts together till the end, there are 14 sts. Then knit 15 rows in 1x1 ribbing (K1, P1).
The other heart shape:The next row: K1,M1 till the end. There will be 28 sts. Then *Slip 1, knit the remaining 27 sts. Repeat from * for 11 rows.
The next 14 rows: decrease by 1 st from the beginning of each row. This is to form the tip at the other end of the scarf.
- 3 eggs and 1 egg yolk
- 125ml of whole milk
- 100ml of condensed milk
- 1 teaspoon of organic vanilla extract
- 3 tablespoons of sugar
- Blueberries, raspberries and mint leaves for garnish
Put 2 teaspoons of sugar in a small baking tin and place the tin over a stove top on low heat. When the sugar starts caramelising, keep turning the tin so that the caramel coats the tin surface inside.
Continue to make about 4 tins and set them aside to let them cool down.
Preparing the custard:
Beat 3 eggs and 1 egg yolk gently till the egg mixture is smooth, avoid beating too much because air bubbles will form and the custard will have air holes after baked or steamed.
Add whole milk and condensed milk to the egg mixture and stir thoroughly, strain the mixture through sieve to remove any egg lumps and air bubbles.
Pour the mixture to the tins and cover with foil.
The next step is to either bake or steam the flans in a bain-marie for 30-45 mins. I prefer the steam method on a stove top. Test the custard if it is done by inserting a toothpick at the center and it should come out clean.
Remove the foil cover and let them cool then keep in the fridge.
Garnishing the flans:
Run the knife around the tin and flip the flan on a serving plate.
Arrange blueberries, raspberries and mint leaves on top of the flans for garnish before serving.
Tips: If you pour the custard mixture into the baking tin while the caramel is still hot/ warm, the caramel will start cracking and you won't achieve a smooth caramel coating of your flan.