If I get time on the weekends I love making crepes for my family. My kids like them rolled up with berry jam and I enjoy them with frozen berry’s, Greek yoghurt and maple syrup.
However you like them, give this recipe a try, trust me they are delicious and turn out perfect every time.
1 1/3 cup milk
1 cup flour
1/4 tsp salt
3 tbls melted butter, cooled
1 tbls vanilla
1 tbls sugar
Icing sugar for sprinkling (optional)
Melt the 3 tbls of butter in the pan your going to cook the crepes in. Once melted take it off the heat and let the butter cool in the pan while you prepare the batter.
In a large mixing bowl combine the eggs, milk, flour, salt and the slightly cooled melted butter. Add the sugar and vanilla, then mix well with a whisk.
Re-heat the non-stick pan to medium heat. The pan will already be greased from the melted butter so no need to grease. You can usually make three or four crepes before needing to re-butter.
Use a ladle to scoop out the crepe batter, pour into the pan and tilt pan so the batter covers the base in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
Keep them covered with tinfoil to keep them warm until they’re ready to serve.
Tip: To make savory crepes leave out the sugar and vanilla.
I love this classic Apple shortcake recipe there’s no rolling involved which makes for a quick and easy dessert. Its defiantly a crowd pleaser and family favorite with it’s crunchy, buttery sweet pastry.
3/4 cup sugar
2 1/2 cups flour
1 tsp Baking powder
2 small tins Sliced Apples or 1 large tin
1 tsp Cinnamon
Icing Sugar,to dust (optional)
Preheat oven to 200 C.
Cream butter and sugar, add eggs one at a time mixing well after each addition.
Add flour and baking powder, mix till you have a soft dough.
Press 3/4 of dough into a greased baking dish. Drain apples then spread over the dough, sprinkle cinnamon on top of apples.
With the left over dough pull pieces off and dot it on top of the apples and cinnamon. Don’t worry if you can still see some of the apples, it doesn’t have to be perfect that’s what gives it that rustic look.
Once you’ve used up all the dough, place it in the oven.
Bake for 30 minutes.
Let it cool before dusting with icing sugar.
Serve warm with cream, Greek yogurt or Homemade Custard.
Homemade Custard (Creme Patissiere)
Makes 2 1/2 cups
1 tsp vanilla essence
1/2 cup caster sugar
3 egg yolks
1/4 cup cornflour
In a saucepan, combine milk, vanilla and 1/4 cup caster sugar, and bring to the boil.
In a bowl, beat together remaining caster sugar, egg yolks and cornflour until mixture is pale and thick.
Whisking constantly, slowly pour half the milk mixture into the egg mixture.
Return remaining milk to heat and quickly add egg yolk mixture to milk, beating constantly. Beat vigorously to avoid lumps. Keep beating the mixture over the heat until it comes back to the boil, then remove from the heat, pour into a bowl and cover with glad wrap. Let it cool.
Keeps in the fridge for up to 3 days, beat before using to bring back to a smooth consistency.
These freezer friendly muffins are perfect for the lunch box or an after school treat. The kids will love them.
Mini Banana Muffin’s
Makes 70 mini muffins.
2 1/2 cups flour
1/2 cup brown sugar
4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 cup milk
125g butter, melted and slightly cooled
1 tsp vanilla essence
2-3 mashed ripe banana’s
Preheat oven to 180C and grease a mini muffin tray.
Melt the butter and set it aside to cool slightly.
Combine the dry ingredients in a large bowl, flour, brown sugar, baking powder, baking soda and cinnamon.
In another bowl whisk together the eggs, milk and vanilla essence, add to the dry ingredients along with the melted butter.
Mash the bananas and add to the rest of the ingredients, mix.
Spoon mixture into mini muffin tray.
Bake for 20 minutes or until golden brown.
Cool in tin for 5 mins.
This is the best salted caramel sauce you’ll ever taste, no need to buy the supermarket stuff ever again. The sweetness of the gooey, rich caramel is perfectly balanced with sea salt.
Homemade Salted caramel sauce
Recipe from Bluebells Cakery cookbook Sweet and Savoury
Makes 2 large jars
2 cups caster sugar
1 tbsp water
180g unsalted butter cubed, at room temperature
1 tsp vanilla extract
1 cup full-fat cream
sea salt to taste
Place the sugar and water in a shallow saucepan and stir every so often until sugar starts to dissolve.
Once the sugar has completely dissolved, add the butter and vanilla and stir until melted. Make sure the sauce does not burn.
Take off the heat straight away and slowly pour in the cream while whisking. Add sea salt to your liking.
This sauce keeps for up to a month in an airtight container in the fridge. Bring it back to room temperature before using as a drizzle, or microwave in 30 second bursts.
Just add to ice cream and enjoy!
This sauce is great for filling and decorating cakes.