Simple and Delicious Crepes

Crepes are very popular in France. It is a thin layer of pancake, mainly made from flour, eggs, water and salt. It is served as lunch or dinner with ham, bacon, cheese, eggs.... or with sweet fillings as breakfast or desert. 

History has shown that crepes originated in Brittany, a region in the northwest of France. The story of how it was first created is very interesting. It is said that it was created from a mistake made by a 14 year-old assistant waiter in 1895 at the Maitre at Monte Carlo's cafe in Paris. He was preparing the dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, who was with some quests including a beautiful French girl... click here for the rest of the story.

 

Today crepes are not only famous in France but all over the world. On my recent trip home, I saw many stores and restaurants serving them. I also have seen them in Japan and Hong Kong. The picture above is taken in one of the stores. Look at the varieties of crepes they sell, doesn't it look delicious?

This recipe makes 12 eight-inch pieces.

2/3 cups all purpose flour
1/2 cup water
1/2 cup milk
3 tbsp oil
1/2 tsp salt
Rose hip, cherry and strawberry jams (or any jams that you like)

More oil for brushing the frying pan

In a  food processor combine all ingredients: all purpose flour, water, milk, oil and salt. Blend until the batter is smooth, about 3 to 4 minutes. Transfer into a bowl and let rest in the refrigerator for an hour. This is to give time for all the ingredients to blend together.

Heat an 8 inch non stick frying pan on medium high, brush some oil on it, then pour 1/3 cup of the batter into the pan. Swirl the pan so that the batter coats evenly on the pan.  Cook for 2 to 3 minutes or until it turns light brown.

 

Flip and cook the other side for another minute or so, repeat with the rest. 

 

Spread your flavored jam on the crepes. 

Fold into wedges and serve. The cooked crepes can be kept in the freezer for up to 2 weeks.

Chinese Bitter Melon Scrambled Eggs (苦瓜炒鸡蛋)

This melon is popular in most Asian countries. The scientific name for this melon is Momordica Charantia, but it is commonly known as bitter melon, bitter gourd or bitter squash. This fruit also has many benefits and nutrients.  It helps diabetics lower their glucose levels, stimulates digestion, reduces fever and helps skin problems. It also reduces blood pressure, enhances immunities, expels worms and has many more beneficial qualities.

When I was young, I didn't like this melon because it tastes bitter. My mum always told us that the nutrients from this melon are good for our body. I have come to appreciate it as I grow older and now I love it.  Thank you MUM!!

In Charlotte, this melon is not available year round. Summer is the time that I see many, either in the local farmers' market or Asian stores.

In Malaysia, it is known as bitter gourd, my mother likes to stir fry it with chicken, pork or scrambled eggs, she also likes to have it cut into thick rings and fills the center with either flavored fish paste or flavored ground pork. Then she pan fries it and cooks through with some water. At most of the Indian restaurants in Malaysia they have it cut into thin slices, coated with some turmeric flour mixture and deep fried. These dishes are all yummy. 

This recipe serves 2 person.
 
1/2 bitter melon, cut into thin slices

2 eggs
1 tbsp fresh milk, optional  
(Adding some milk in the eggs helps keep the scrambled eggs moist).
Salt to taste 
Oil for pan frying

A dash of cayenne pepper or black pepper, optional

In small a bowl beat together the eggs, salt, milk and set aside.


Heat some oil in a frying pan on high, add bitter melon and stir occasionally until it starts to turn soft.

Spread the bitter melon evenly on the frying pan and pour in the eggs mixture, cook until you see the bottom start to turn light brown, about 2 to 3 minutes.

 
Sprinkle some cayenne pepper or black pepper on it, turn the eggs and cook for another 2 to 3 minutes. The eggs will be in broken pieces when you turn them. Serve warm.



You can also start stirring it once you have poured in the eggs without waiting for it to turn brown. I like the taste when its a bit brown.