French Crepes Recipe: 5-10 mins

Today's meal was french crepe both as main course and dessert. You can fill it literally with anything you want as long as it is small and can be rolled up. I ate french crepe for 3 days in a row for my lunch, and midnight snack because it was so good. Oh and cooking time is under 5 mins if you make these crepes ahead of schedule and you can eat these cold straight out of the fridge.

RECIPE: French Crepe (Basic)
Tip: make double the amount and refrigerate so you can make this same dish in under 5 mins aka the time it takes to fill

Precooked Crepes: 2-5 mins Cook from Scratch: 30 mins
Serving Size: 12

INGREDIENTS

* 1 cup all-purpose flour
* 1 teaspoon white sugar
* 1/4 teaspoon salt
* 3 eggs
* 2 cups milk
* 2 tablespoons butter, melted

Low Fat / Sodium VERSION:
* 1 cup all-purpose flour
* a pinch of white sugar
* a pinch of salt
* 1 egg
* 1 cup skim milk
* 1 cup water
* 1 tablespoons margarine, melted

DIRECTIONS

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

I'm lazy so I go light on salt & sugar so I use the same crepe batter for main course and dessert. inevitably you'll eat more of one type and therefore run out so its better to have a general crepe base than a sweet or salty base.

Savory Filling: anything goes from gourmet to spam. Here's what I ate for the last 3 days.
curry chicken with potatoes & carrots, ham & cheese, shrimp salad with lettuce, mint, tomato, peanut sauce.

Dessert Filling: Nutella, peanut butter, jelly, jam with fresh fruit, whipped cream, smores type
if making dessert crepes you can flavor your batter with more sugar and add in syrups like chocolate, strawberry etc or your favorite liquore.

Chocolate-Covered Cherry Daifuku

while this is not part of my 5 min recipes I included this recipe because this image is my blog's welcome page. It is only fair to give you the recipe in case you ever wanted to make some for yourself. Ah no I am not the author of this yummy recipe. Original link: http://theanimeblog.com/japanese-culture-links/chocolate-covered-cherry-daifuku/

Time: 1.5 hours
Chocolate-Covered Cherry Daifuku

Ingredients

• 1 1/2 cups mochiko
• 1/2 cup sugar
• 1 1/2 cups water
• 1 Tbl. plus 1 tsp corn syrup
• 1 tsp. almond extract
• red food coloring
• potato, corn or wheat starch for dusting
• 10 maraschino cherries, rinsed and patted dry
• 1/2 cup semi-sweet chocolate chips
• 2 squares unsweetened chocolate, minced

Directions

1. In a microwave-safe bowl, heat chocolate chips and unsweetened chocolate on high in the microwave for 30 seconds. Stir the mixture and return to microwave for an additional 30 seconds. Mix again. Repeat the steps until the chocolate is melted.
2. Dip the cherries in the melted chocolate and coat them well. Drop them onto a plate lined with wax paper and put them in the freezer for 20 minutes.
3. After the cherries have been in the freezer for 15 minutes, make the mochi by whisking together the mochiko, sugar, water, 1 Tbl. corn syrup and extract. Remove 1/2 cup of the mochiko mixture and tint it a desired shade of red or pink with the food coloring. Set aside.
4. Dust a clean work surface liberally with starch. Keep a bowl filled with starch handy for dusting your hands and any utensils used. Place the tsp. of corn syrup in a small bowl and keep it nearby.
5. In a medium saucepan, cook the uncolored mochiko mixture over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Spoon some of the cooked mochi onto the dusted work surface. With either a well dusted rolling pin or with well dusted hands, carefully roll or pat the hot mochi to 1/4 to 1/2 inch thickness, depending on your preference. Cut out circles two and half times as big as the chocolate cherries.
6. Place a well chilled chocolate cherry in the center of each of the mochi circles. Quickly wrap the mochi circle around the cherry, pinching the bottom to seal it. If you’ve having problems smoothing or sealing the bottom, use a tiny bit of warm water to seal up the mochi. Place the finished mochi on plate dusted with starch. If the mochi cools too much when you’re working with it, heat it in the microwave for 20-30 seconds.
7. For the hearts, repeat Step 5 with the pink mochi, but cut out hearts instead of circles.
8. To decorate the mochi, you can:

• Attach the hearts to the finished mochi with a dab of corn syrup.
• Coat the finished mochi in the leftover chocolate.
• Wrap some cherries in pink mochi and make white hearts for contrast.
• Drizzle some chocolate over the finished mochi.
• Sprinkle colored sugar onto the warm mochi then form the balls.

Makes 10 Bon Bon-sized Daifuku

Original link at: http://theanimeblog.com/japanese-culture-links/chocolate-covered-cherry-daifuku/