BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
DOSAS
A dosa is a delectable South Indian crispy crepe made with a fermented gluten-free batter of lentils and rice. The ideal dosa is a little bit tangy, crisp on the outside and soft on the inside. Traditionally it's served for breakfast with potatoes, a tangy dal called sambar and some chutney. It's very versatile and I like to think of it as a wrap for a variety of fillings, including cheese, avocado, eggs, hash browns and even something sweet. You can have it stuffed or plain, with chutney on the side. In Indian homes, uncooked rice is soaked and ground in a stone grinder, which can take time. This version uses a blender. You can keep the batter for up to a week in the refrigerator and it's divine.
Provided by Food Network Kitchen
Time P1DT17h
Yield about 12 dosas
Number Of Ingredients 19
Steps:
- Rinse the lentils well in cold water and drain. Transfer them to a large mixing bowl, add the fenugreek seeds and 2 cups water and let soak at room temperature for a minimum of 4 hours and up to 8 hours.
- Drain the mixture and add to a blender with 3/4 cup fresh water. Blend until creamy with an ever-so-slight grittiness.
- Pour this mixture back into the large mixing bowl and add the rice flour, 1/2 teaspoon salt and enough water so it is the consistency of pancake batter. Mix well until evenly mixed and no lumps are remaining. Cover and let ferment until the batter has tiny bubbles, is frothy and has increased in volume, 12 to 36 hours (depending on the weather; see Cook's Note).
- Add another 1/2 teaspoon salt to the batter and mix well. The final batter should not be too thin or thick; if it's too thick, add a little water, just enough to make the batter spreadable. A very runny batter will not result in crisp dosas, but a very thick batter will not be easy to spread. If the batter is very thin, you can add 1 to 2 tablespoons of rice flour to thicken. Transfer to an airtight quart container. This mixture will keep for up to a week in the refrigerator.
- To make dosas: Heat a nonstick pan or well-seasoned cast-iron pan over medium-high heat. (If your pan is not nonstick, rub a little oil into it. A nice traditional way of doing this is by using the flat side of half an onion.)
- Pour about 1/4 cup batter in the center of the pan and with the back of the ladle or the back of a small heatproof bowl or katori, spread it from the center outwards in concentric circles by applying a gentle pressure. Don't worry if the batter does not spread very evenly. I prefer a little unevenness as that way parts of the dosa are crisp and parts are soft. Drizzle about 1 teaspoon of ghee or oil around the rim of the dosa and let the dosa cook until it becomes crisp on the thin parts and you can see it turning light brown, 2 to 3 minutes.
- Add the filling of your choice (if filling) to half of the dosa. With a metal or non-stick turner, flip the other half over and transfer to a plate. Repeat with the remaining batter. Dosas are best eaten right away. Serve with Easy Tomato Chutney, if desired.
- Heat the vegetable oil in a medium saucepan over medium-high heat. Once hot and shimmering, add the mustard seeds. They should pop immediately. Lower the heat to medium and add the lentils, red pepper flakes and curry leaves if using. Be careful, as the curry leaves will sputter. Cook, stirring often, until the lentils turn golden brown, about 1 minute. Add the garlic and cook until it just starts sizzling; you do not want it to brown. Add the tomatoes, turmeric and 1/2 teaspoon salt. Increase the heat to medium high, bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 15 minutes.
- Add the jaggery or raw sugar and tamarind paste and cook until well mixed and the sugar has melted, 4 to 5 minutes. Add salt to taste. Remove from the heat and add the roasted sesame oil to finish, if using.
- Once cool, transfer the chutney to an airtight container and refrigerate. This chutney will keep for up to 2 weeks in the refrigerator.
PLAIN CREPES
Provided by Anne Willan
Categories Dessert Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 14 to 16 crêpes
Number Of Ingredients 7
Steps:
- 1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.
- 2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.
- Whole wheat crêpes
- Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour.
- Breton buckwheat galettes
- Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.
PLAIN PANCAKES/CREPES
basically, plain pancakes or crepes, whatever you want to call them :)
Provided by hanzbanz
Time 15m
Yield Makes Pancakes
Number Of Ingredients 0
Steps:
- mix the milk and water together in a mesuring jug, make sure they add up to 10floz
- In a large mixing bowl, with a whisk (non electric), mix the flour, salt and eggs together
- Add a little bit of the water/milk mixture and mix in using the whisk
- Keep rapeating step 3 untill you have none of your liquid mixture left and you have make a liquidy mixture in your bowl
- Put a nonstick frying pan on high, and put some butter in to help the non stick aspect. When the butter has melted, pour a little of the pancake mixture in and cook, then turn over using a staptula and cook the other side. Serve warm.
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Ratings 21Category Breakfast, Dinner, Lunch, SnacksServings 6Estimated Reading Time 7 mins
- Wash nicely and soak rice, toor dal, urad dal and fenugreek seeds in enough water for 4 – 5 hours. Drain the water completely.
- After the batter has fermented, add salt and mix well. After fermentation batter is going to be thick. Depending on the consistency you may add little water only if required. But make sure not to add too much, as runny batter will give softer dosas. On the other hand, thicker batter with spreadable consistency will give crispier dosa.
- Drizzle oil around the edges. If you want a crispier dosa then just cook on one side until its golden brown, fold and remove. If you want a nice golden color on both the sides of the dosa then flip and cook them for another 30 seconds on the other side.
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1/5 Category PancakesCuisine IndianTotal Time 6 hrs 7 mins
- Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl. Cover with water; soak for 2 to 3 hours.
- Drain the rice mixture; transfer to a blender. Add water, 1/4 cup at a time, and blend until a smooth paste forms. Add salt. Transfer batter to a covered container; set aside to ferment, at least 12 hours.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle 1/4 cup batter into the skillet, spreading it quickly into a circular shape. Fry until edges start to look dry and curl from the pan, 1 to 2 minutes. Flip dosa; cook until underside is just golden and still soft, about 30 seconds.
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