This delicious pastry is perfect for a hot summer day...
It's thin layers, freshly whipped cream, and tart fruit pair perfectly together
to create an unbelievable experience.
This is a very adaptable recipe as you can add any fruit or toppings you desire! woooo!
INGREDIENTS:
- 4 eggs
- 45 ml sugar
- 30 ml vegetable oil
- 50 ml melted butter
- 375-500 ml of milk depending on thickness of batter
- 500 ml flour
- 250ml whipping cream
- 25ml sugar
- 5ml vanilla extract
- nutella (optional)
- strawberries ( also optional)
DIRECTIONS:
1. In a large bowl add eggs, sugar, vegetable oil, butter, milk, flour and mix thoroughly:
2. Brush a frying pan with 5- 10 ml of butter
3. Pour 50 ml of batter onto the frying pan, make sure to spread thinly and evenly as possible. Cook at medium heat until the top looks dry.
4. Flip crepe and cook for another 20 seconds.
5. In a medium bowl add whipping cream, sugar, and vanilla:
6. Using an electric mixer ( or by hand ) whip until stiff peaks form.
7.Once all the crepes are cooked, cut little circles out using a cookie cutter.
8.Let the crepes cool completely before spreading the whipped cream.
9. Stack crepe layers up by spreading whipped cream, nutella and strawberries in between:
10. Place finished product in the fridge for about 15 min for optimal taste.
THOUGHTS/TIPS:
Personally we thought this was a really fun and easy recipe to follow! It's a kid friendly recipe and it's also a great tea time snack. While working through the recipe we did find some tips and tricks that we would like to share as to help you successfully make this recipe.
Firstly, when cooking the crepes, DO NOT butter the pan every single time before the next batch! It makes the crepes a little too oily for our taste. We found it was best to butter it every 4th crepe!
Secondly, cut the strawberries very thin! Trying to stack crepes with chunky strawberries is not a very good idea. The whole point of a crepe cake is to have thin but many layers thus allowing you to taste the different textures and flavours in one bite.
Essentially we categorized this recipe under "Summer Desserts" because it's a very light and fluffy dessert that utilizes the great fruits available during the Summer season. Compared to a heavy dark chocolate cake this mini crepe cake allows you to satisfy your sweet tooth without feeling overwhelmed.
Remember, you can always substitute out the strawberries for any fruit, the nutella out with any topping ( for ex. almond butter) and instead of using all purpose flour you can choose to use whole wheat flour for a healthier option!
We hope you enjoy this recipe! :)
COOKIE DOUGH BALLS
These fun bite sized frozen treats allows you to experience the joy of eating
the cookie dough without getting scolded by the baker!
These are completely egg-less thus safe from any diseases from eating raw egg.
These chocolate covered cookie dough balls are
bound to be the life of the party!
INGREDIENTS:
- 140 ml of softened butter
- 200 ml of packed brown sugar
- 5 ml of vanilla extract
- 3-5 ml of cold water
- 280 ml of all purpose flour
- 60 ml of semisweet chocolate chips
- 30g of bakers semisweet chocolate
DIRECTIONS:
1. Cream the butter and sugar in a medium bowl.
2. Stir in water, vanilla, flour and chocolate chips and mix.
3. Roll about a tablespoon of the dough into a small ball and place on a baking sheet lined with parchment paper.
4. Place in fridge for about 30 minutes until hardened, or place in freezer in a ziploc bag to save for the future.
5. Melt bakers chocolate in microwave in 30 second intervals until melted.
6. Remove cookie dough balls from fridge, and place Popsicle sticks into cookie dough balls. (Make sure not to go through the ball)
7. Coat cookie dough balls in melted chocolate, and place them on the same baking sheet.
8. Let chocolate harden before removing from the parchment paper.
THOUGHTS/TIPS:
This recipe is probably one of the easiest desserts to make! They are a perfect recipe to make with kids and also a great snack to munch on for that pesky sweet tooth of yours. If you're not a big fan of chocolate, you can always omit the chocolate coating. These cookie dough balls are still delicious even without the chocolate coating, but for an extra special touch I would personally recommend it. :) Personally, I found this recipe to be a little sweet, I definitely recommend making the dough balls very small, as too much can turn you away from this treat. I did make the mistake of making the balls a little too big, therefore it seemed a little unapproachable. These frozen or chilled cookie dough balls are perfect to snack on during the hot summer days, you get the soft texture of the dough and the coolness you ever so desire on a hot hot day. It really is the best of both worlds!
Hope you enjoy this recipe! :)
Mini cream puffs
Looking for a simple 2bite-dessert? Well mini cream puffs are a great choice :)
These crunchy-sweet desserts can be eaten alone or shared with many others.
Ingredients:
Puffs:
1 cup water
35g butter, cut into pats
1/2g salt
1/2 cups flour
2 large eggs, at room temperature
Filling:
1 small boxes instant vanilla pudding mix
170mL milk
3ml vanilla extract
Directions:
1) Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
2) Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.3) Add the flour all at once, stirring vigorously until the mixture smooths out and follows the spoon around the pan; this should take less than 30 seconds.
4) Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.5) Transfer the dough to a mixer. Beat in the eggs one at a time; the mixture will look curdled at first, but when you add the last egg it should be
6) Drop the dough by teaspoonfuls onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 ½" to 2" between them; they're going to expand to about the size of a golf ball.
To make the filling:
1) Combine the pudding mix, milk, and vanilla, whisking or beating till the mixture starts to thicken.
Refrigerate until set.
2) Slit each puff in half around the circumference, and fill with a tablespoon of pudding.
Thought/Tips:
This recipe is not very hard to do but its recommended with people who have experience with baking. To get the right size of the cream puff is very hard. It takes a lot of patience and good timing. When transferring the dough use a large bowl. If you don't you'll end up getting the dough everywhere. You don't have to use custard filling. You can use whipped cream or just eat the puff itself. This recipe is best served within 2 hours. After about a half-day it loses its crispiness.
Puffs:
1 cup water
35g butter, cut into pats
1/2g salt
1/2 cups flour
2 large eggs, at room temperature
Filling:
1 small boxes instant vanilla pudding mix
170mL milk
3ml vanilla extract
Directions:
1) Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
2) Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.3) Add the flour all at once, stirring vigorously until the mixture smooths out and follows the spoon around the pan; this should take less than 30 seconds.
4) Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.5) Transfer the dough to a mixer. Beat in the eggs one at a time; the mixture will look curdled at first, but when you add the last egg it should be
6) Drop the dough by teaspoonfuls onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 ½" to 2" between them; they're going to expand to about the size of a golf ball.
7) Bake for about 20 minutes, till they've puffed, they're a medium golden-brown
8) Remove baked puffs from the oven, and use a sharp knife to cut a slit into the side of each puff, for steam to escape.
9)Return the puffs to the oven for 5 minutes, then remove from the oven, and transfer to a rack to cool.
9)Return the puffs to the oven for 5 minutes, then remove from the oven, and transfer to a rack to cool.
To make the filling:
1) Combine the pudding mix, milk, and vanilla, whisking or beating till the mixture starts to thicken.
Refrigerate until set.
2) Slit each puff in half around the circumference, and fill with a tablespoon of pudding.
Thought/Tips:
This recipe is not very hard to do but its recommended with people who have experience with baking. To get the right size of the cream puff is very hard. It takes a lot of patience and good timing. When transferring the dough use a large bowl. If you don't you'll end up getting the dough everywhere. You don't have to use custard filling. You can use whipped cream or just eat the puff itself. This recipe is best served within 2 hours. After about a half-day it loses its crispiness.
Enjoy your recipe!
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