Tag Archives: buttery

Butter and Sugar Crepe

One of my favourite dessert is crepe with sugar and butter filling. Today are one of those days that I have such cravings. Now I am sharing with you the recipe that I had been using for years. This recipe is a little bit similar to my other post, which is the savoury crepe.

Ingredients (batter)

  • 140g sifted all purpose flour
  • 260g milk
  • 40 melted butter
  • 170g eggs
  • 20g sugar

Method

  • Prepare your batter by whisking all the wet ingredients, that is the eggs, milk and butter.
  • Add in the sugar and whisk
  • Add in the flour and whisk until no lumps
  • Prepare your good 23cm non – stick pan. Slightly oiled it with butter. You only need to do it once.
  • pour 1/4 cup (60ml) of batter and tilt it gently side to side to let the batter spreads out thinly.
  • when the sides start to brown, flip the crepe to the other side. Cook for about 10 seconds
  • Do the same thing for the rest of the batter

Assembling

  • Apply some melted butter onto your crepe and sprinkle it with some sugar
  • Fold it into half and fold it again to make it into quarter size.
  • Topped with vanilla ice cream, and drizzle some chocolate syrup.
  • Garnished it with berries and bananas
  • Sprinkle some snow powder (optional)
  • Browning of the sides indicate that it is ready to be flipped
  • one side is cooked, cooking the other side
Does it look good?

Enjoy! That’s all for now. Hasta la Vista, til my next post

Cruffins

cruffins
Yummy cruffins

Croissants and Muffins are just two examples of the many comfort pastries that people have. Personally, I couldn’t decide on either of the two to bake. I found myself wanting that flaky, buttery goodness of croissants crossed with the satisfying moistness of muffins all rolled into one sweet treat. My solution? Cruffins – the perfect marriage of these two scrumptious pastries! For this recipe, instead of the usual all purpose flour, I use 100% Durum Wheat due to its higher protein content, making it a healthier alternative. This way, I can indulge my sweet tooth cravings without feeling too guilty. I truly can’t get enough of it and I’m sure you can’t either!

Ingredients

  • 250g durum wheat (semolina)
  • 87g warm water
  • 40g warm milk
  • 5g instant yeast
  • 10g butter
  • 4g salt
  • 150g softened butter (set aside)

Mix all the ingredients except the butter and salt in a mixer on low speed. When all the ingredients are combined, add in the 10g of butter and salt, then increase the speed to medium and mix until the dough becomes a bit smooth. Afterwards, drizzle a bit of oil in your bowl, spreading it evenly before covering it with a moist cloth. Set this aside for 45 minutes to an hour or until the mixture doubles in volume.

Take the dough and punch out the air. Roll the dough into a strip and divide it into 4 equal parts. Now roll the dough to be the same width as your pasta maker. Sheet each dough into the pasta maker starting at the lowest setting. Take note to sprinkle some bread flour onto your dough to prevent it from sticking. Sheet it till very thin which for me I have done up to setting 6.

Now get your softened butter and spread it evenly into each piece of the sheeted dough. Roll it tightly into a log. Cut this roll in half, lengthwise. Then twirl each half into a muffin tray or cup. Do the same for the rest of the dough. Let these rest for about 45 minutes to an hour or when your dough has doubled in size.

Preheat the oven to 200 degree celsius. Bake the Cruffins for 10 minutes, lower down the heat to 180 degree celsius, turn your tray, then bake for another 13-15 minutes.

Look at that gorgeous layering! Isn’t it absolutely mouthwatering? You can eat this plain or you can do what I like to do – pipe in rich and creamy Nutella into the Cruffin for that sweet, delectable, chocolatey taste.

YUM!!

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