Monday 29 October 2012

Cold Wordless Monday...Butterscotch Strawberry Crepes

....as if I were in Aber...


picture from google

...Aberystwyth, view from Constitutional Hill, we would climb this hill on Sundays when the sun is out....


...kept on playing this song during my last few weeks in Aber, it was my final exam week, papers Tax and Company Law.....toughest for me....

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...at the other side of the world I made strawberry and butterscotch crepe for breakfast yesterday...

To make the crepe, recipe I tweaked from Donna Hay's November 2012 issue

Ingredients - Crepe

1 cup flour sifted, mix with
2 tbsp sugar
in a separate bowl whisk 4 eggs with 1 cup milk and 1 cup single cream
whisk the liquid mixture into the flour mixture
let the mixture rest for 20 mins
fry on a non stick pan 1/4 cup mixture

To make the butterscotch sauce

Ingredients - Butterscotch sauce

melt 150g brown sugar,add 100ml double cream and 1 tbsp butter, I added a pinch of salt, too

Voila!

xoxo Yani thekitchenguardian

3 comments:

ummisara said...

kak yani,

tengok gambo tuh teringat i kat wales

Anonymous said...

Salam KG,

Saya silent reader thekitchenguardian. Selalu gi Aber, dulu kami di Lampeter 1997-2001, very small town near Camarthen n Swansea. Looking at your pic, oh! how I miss Lampeter/Wales, really.

nahidworld said...

The word crêpe is coming from the Latin crêper , which means “curled”, and refers to a type of really thin pancake. crêpes are usually cooked with wheat flour. It is completely flat and usually have a filling or spread. In addition, crêpes are entirely unleavened, while standard pancakes do have a leavener of some kind. Although, in terms of origin, one could argue that they are just the French way of reproducing the German pancake.

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