Rolled Crepes with Nutella

Recipe, , ,

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 eggs
  • 3/4 cups white flour
  • 1 TBS sugar
  • 1/2 tsp salt
  • 1 TBS vanilla extract
  • 2 tablespoons melted butter or neutral oil
  • Nutella or other hazelnut spread, for filling

Directions:

  • To make the crepe batter, combine the milk, water, eggs, flour, sugar, salt, and vanilla in a blender pitcher. Blend on high for about 1 minute, until totally incorporated. Chill the batter in the refrigerator for at least 2 hours, or preferably overnight to help strengthen the batter’s structure. The consistency should be similar to heavy cream. If too thick, add 1 TBS of water at a time until desired consistency is reached.
  • Heat a large crepe pan or nonstick skillet over medium heat, and brush with butter or oil. Spoon 1/4 cup of batter directly in the center of the pan, and quickly but carefully tilt the pan around to let the runny batter fill the pan’s surface in a thin layer.
  • Cook for about 30 seconds, until the crepes begin to look dry around the edges. Carefully flip the crepe with a rubber spatula, and cook the other side for 30 more seconds. Repeat until batter is all used up.
  • To fill and fold the crepes, lay one crepe down on your work surface and spread with a thin layer of Nutella. Fold the left and right edges of the crepe towards the center so you now have a long rectangular shape. Starting at the end nearest you, roll the crepe upward into a neat uniform roll. Repeat with remaining crepes.
  • Using a large fork, dip into the Nutella jar and drizzle thin lines over the finished crepes.
  • Enjoy! :-)

Ube Coconut Tres Leches Cake

Recipe, , ,

Ingredients:

  • 1 box white cake mix (18.25 oz)
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 3 whole eggs
  • 1 TBS ube flavoring
  • 1 can coconut milk (13.5 oz)
  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 TBS vanilla extract
  • Coconut flakes, for topping
  • Nonstick cooking spray or vegetable oil

Directions:

  • Preheat oven to 350°F / 180°C.
  • In a large mixing bowl, vigorously whisk together the cake mix, milk, oil, eggs, and ube flavoring for about 3 minutes until totally incorporated.
  • Grease a 13×9 baking pan with cooking spray, or a light coating of vegetable oil. Pour the batter into the prepared pan, and bake for around 25 minutes. Let cool.
  • Meanwhile, mix together the coconut, evaporated, and condensed milks. Generously pour over the cooled cake, ensuring all of the cake is evenly soaked in liquid.
  • In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip on high speed for around 4 minutes, until stiff peaks are formed.
  • Spread the whipped cream evenly over the soaked cake.
  • In a dry pan over low heat, toast the coconut flakes until lightly browned and fragrant. Let cool completely.
  • Sprinkle the toasted coconut flakes over the cake.
  • Enjoy! :-)

hello out there

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welcome to the new legoseed blog! way back in the ancient year of 2013, I hosted a similar blog for my internet friends to keep up with new recipes I’d share, as well as life updates and more :-)

so 13 years later, what better time to bring the legoseed blog back from the dead?? i’ll be posting here and there, spreading new recipes into the world as well as bringing back favorites from the past.

please enjoy! <3