Tag Archives: dessert

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! :-)