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.

Taro Balls with Sweet Red Bean Filling

Taro has many names. In Malaysia it is known as yam, while in Charlotte I saw some stores give the name yam to orange sweet potatoes.  I am confused... Hahahah... Taro is used in many Asian dishes. You can deep fry, stir fry or mix into some flour to bake or, like my recipe here, have it boiled. I have a friend who is a hotpot(steamboat) freak, in one week on at least 3 days she has it for dinner. She told me having some taro in the stock will make the soup more flavorful. I also noticed at the restaurant, they always serve a few pieces of taro together with the vegetable. We bought one whole piece of taro one day. Too much for one dish. I had half of it cut into thick pieces and put in the freezer. I noticed it got spoiled quite fast. Some of it became our dessert today.



120 gm taro(Yam), cut into small cubes

2 tsp sugar, plus more for adding into the boiling water

3 tbsp glutinous rice flour
3 tbsp water
2 drops purple food color, optional

80 gm red bean paste (store bought)

1/2" ginger, cut into slices

3 cups water




For red bean paste:

Divide the red bean paste into 16 pieces, roll them into small balls and refrigerate until ready to use. Refrigeration will help harden the dough a little and make it easy to handle when wrapping. 


For the yam paste:

Steam the taro for 1/2 hour or until cooked through. While still hot, mash with a fork like mashing potatoes, add the rest of the ingredients: 2 tsp sugar, glutinous rice flour, 3 tbsp water (reduce to 2 tbsp if you find the dough is too sticky), food color and mix until well combined. Roll into a long log, divide into 16 pieces and roll into small balls.

 

Press a piece of the dough in your palm, then place one piece of the filling onto it and wrap. Then roll into a ball. Repeat with the rest. 

 



Bring the ginger and water to a boil. Gently pour the taro balls into the boiling water. The balls will sink to the bottom of the pot (see picture on the left).






The taro balls will be cooked when they float to the top (see picture on the right). Add sugar to taste and serve warm.