I am so excited to share this recipe with you all.
I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.
Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!
2 cups flour
a good pinch of salt
1 tbsp sugar
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)
- In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
- Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
- Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
- Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
- Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
- Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or until the batter is no longer wet and cook for another ~30 seconds or so.
- If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
- If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
- In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.
I’m back with a delicious recipe I tried out this morning/afternoon. Afternoon, cause I got out of bed at 11:15 and didn’t finish this until after 12, BUT ANYWAY.
I wanted to eat something different from just cereal or eggs or toast, so I got my ass on Foodgawker as usual and found this easy Lemon Dutch Baby with Berry Compote and put myself to work. It’s not too sugary-sweet or too weird and foreign. I thought it was going to turn out like the Finnish “pancakes” I made like 6 years ago, but I realized when I started eating that it’s a whole lot like the Clafoutis recipe I make, except loads simpler to prepare.
Here’s the breakdown of ingredients and directions. I did not make the whipped cream, but I did make the berry (CHERRY!) compote.
for the Dutch Baby:
zest of 1 lemon
1 cup all purpose flour
1 cup milk
3 tablespoons sugar
3 tablespoons + 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
for the Berry Compote:
2 cups frozen berries (‘triple berry’)
juice of 1 lemon
1 tablespoon sugar
for the whipped cream:
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
your whipped topping of choice
- Remove frozen berries from freezer, in a bowl combine berries, lemon juice, and tablespoon of sugar. Toss to mix. Set aside to thaw, toss occasionally while dutch baby is cooking.
- Place 12 inch cast iron (or oven safe skillet) in oven, preheat to 425º F.
- In a blender add lemon zest, flour, eggs, milk, sugar, 3 tablespoons butter, vanilla extract, and salt. Blend until combined.
- Once oven is preheated and skillet is hot, use oven mitts to remove the skillet. Add the remaining 2 tablespoons of butter to the skillet, swirl the skillet until the butter melts and the sides and bottom of the skillet is covered in butter.
- Pour the batter from the blender into the skillet. Return skillet to oven.
- Bake 22-24 minutes until edges are golden brown.
- If you are making your own whipped cream add vanilla and heavy whipping cream to the stand of an electric mixer. Beat on high 1-2 minutes until whipped cream is to preferred consistency.
- Give Berry Compote a final stir and pour over the Dutch Baby, top with Whipped Cream. Serve immediately.
This morning I woke up bright and early (9:30 is early for me, don’t judge) and decided to make something different for breakfast than my usual Sunday pancakes.
I was searching for breakfast ideas yesterday when I ran across a list that featured various muffins and I knew I wanted to make something like that, but I didn’t have time or patience yesterday, so I vowed to do it today.
Lo and behold, I made…breakfast bites? They’re bready eggy oniony turkey bacon wrapped deliciousness. Check out the recipe below, I promise they’re super easy and tasty.
12 slices turkey bacon (or pig bacon)
7-8 eggs, beaten
1/8 tsp Vegeta seasoning (or salt&pepper)
1 onion (2 if they’re small)
1 carrot, grated (or more)
3 slices sourdough bread
feta cheese to taste
- Preheat oven to 375F. Grab a cupcake/muffin pan, spray with oil, line each holder with 1 slice of the turkey bacon, and fill with pieces of the sourdough bread.
- Beat your eggs with Vegeta seasoning (or salt and pepper). Add in chopped up onions and whisk together. You may also add in your grated carrot and feta cheese in this part, which I should’ve done (I sprinkled mine on top).
- Pour or scoop your egg mixture over each muffin until they’re all evenly coated. If you did not mix your carrot and feta cheese into your eggs, sprinkle them on top now.
- Pop in the oven for 25 minutes at 375F. Enjoy!
I’m a huge fan of anything lemon flavored, and after making two tiramisus around Christmas/New Years, I had a brilliant idea – how about I alter the recipe and make a lemon tiramisu instead?
I finally did a couple days ago after work.
It’s pretty simple, as you really only need to change a few things:
- I used lemon liquer instead of brandy/cognac.
- I dipped the lady fingers in a slightly sweetened lemon juice & water mix instead of coffee.
- I topped the tiramisu with poppy seeds instead of cocoa powder.
- I added in fresh grated lemon rind from a whole lemon to the cream.
The result is absolutely delicious. I squeezed fresh lemon juice on top of my individual slice to give it more of a sour kick and it’s seriously so good.
Here’s the original recipe for those of you who are interested.
6 eggs, separated
~6 cups coffee, cooled
16 oz mascarpone cheese
1 cup sugar (I usually use 3/4)
1/4-1/3 cognac or brandy
1 package lady fingers
cocoa powder for dusting
- Combine 6 egg yolks, 2 tbsp coffee, sugar, and cognac into large bowl and beat 3 minutes.
- Add Mascarpone cheese and beat 5 minutes until smooth.
- In another bowl, combine 6 egg whites and 1/4 teaspoon sugar. Beat until stiff peaks form (and you can turn the bowl upside down and it won’t fall out).
- Gently fold into the Mascarpone mixture.
- Quickly dip lady fingers into coffee and lay out into a baking dish. Pour half the mixture over, and repeat the steps.
- Dust with cocoa powder and refrigerate for at least 8 hours before serving.
Hey! It’s about that time when you’ll probably be seeing more food photography from me, since the family and I will be cooking up a storm in the coming weeks.
Today I’m sharing one of my favorite super easy cookie recipes that I discovered several years ago. It’s perfect if you’re lazy or need something quick – like I did. I’ve got a Christmas party this weekend, so I made burst cookies in advance today. I even frosted designs on them! Check out the recipe below.
– 1 box cake mix (your choice! I used funfetti and red velvet this time)
– 1 egg, beaten
– 1 8 oz package Cool Whip
– powdered sugar
1. Combine beaten egg with cake mix.
2. Add Cool Whip and mix well. Dough will be very sticky.
3. Scoop out dough (I used 2 spoons to ball it up) and roll around in powdered sugar, form into a ball.
4. Bake at 350F for 12 minutes.
Follow me on Instagram @lovelikeangels for more photography. Cheers <3