Crepes

 Ingredients :

1 cup all purpose flour
2 large eggs *
1 1/3 cup of milk
1 tbsp sugar1 tbsp oil *
1 tsp vanilla extract
A good pinch of salt

Yields :  20 - 24 crepes 






Directions :

1. Combine all the ingredients and whisk until a smooth batter forms. ( Or you can just put the ingredients in a blender and blitz for about 1 minute at low speed. )
2. Heat a skillet over medium high heat and grease it lightly with butter or cooking spray.
3. Pour a small scoop of batter on the pan and spread it into a thin circle. Lift the pan by the handle and rotate your wrist so the batter spreads into a thin circle.
4. Place the pan back on the heat an cook until the top of the crepe looks dry. This shouldn't more than 30-60 seconds. Flip using a spatula and cook for another 15-30 seconds.
5. Remove from pan and stack on a plate. 

*NOTE :
1. For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. A quick and easy egg replacement, using freshly ground flax seeds !
2. You can replace oil by butter or applesauce. 

You can serve crepes in a gazillion ways. Spread peanut butter / nutella / almon butter / fruit jam inside them . Or drizzle them with honey / maple syrup / chocolate syrup / caramel sauce. I like them best with fresh fruits and whipped cream :)

Mozzarella Crescent Ring

Was too hungry to take pretty pictures after the ring was ready !

Ingredients :

2 tubes refrigerated Crescent roll dough ** (8 ounces each)

5 Mozzarella sticks string cheese **

3/4 cup shredded cheese

1 bell pepper, finely chopped

1 onion, finely chopped

1 jalapeno, finely chopped

4 cloves garlic, finely chopped

1/2 cup corn kernels

1/2 cup sun-dried tomato pesto **

1 tbsp olive oil

Salt & Pepper

Serves : 6 
Prep Time : 15 minutes
Cooking Time : 25 minutes


Directions :

1. Preheat the oven to 375 F.
2. Unroll the crescent dough and separate the triangles from each other. On a large round baking stone, arrange the triangles in a way where the thicker ends are overlapping each other, and the thin points are extending away from the center of the circle.3.  In a pan heat  olive oil. Saute garlic , add in all the veggies and cook them for a couple of minutes until they are partly cooked. Add salt and pepper to taste.
4. Spread pesto on the crescent dough. 
5. Cut each string into three equal pieces and arrange it on the ring as shown in picture.
6. Spread the veggie mixture on the ring followed by a good sprinkling of shredded cheese. Roll the dough tips over the mix.
7. Bake for 20 to 25 minutes or until golden brown. Serve hot.

**Note :

1. Crescent rolls are also called as Refrigerated Croissant dough. It is packed in a cardboard can with metal top and bottom and you basically twist it open. It is found in the fridge section with pastry / biscuit , cookie doughs. 
2. If you don't have strings of cheese you can replace them with chopped cheese cubes. 
3. You can use any kind of pesto sauce sauce or thick pasta sauce as a spread.  

Cream of Asparagus Soup

Ingredients :

1 lb asparagus
1 big onion
1 tbsp olive oil
3 cloves of garlic
3 cups of vegetable broth*
Black Pepper
Salt


Servings : 4





Directions :

1. Roughly chop asparagus, onions and garlic.  Reserve around half the asparagus tips.
2.  In a medium pot heat olive oil and cook onions until softened.
3. Add garlic and asparagus , cook until for 2-3 minutes until asparagus becomes bright green.
4. Season with salt and pepper. Pour in the broth. Simmer for 20 minutes.
5. Puree in a blender and then strain.
6. In a small pot blanch the reserved asparagus tips in salted water. (Microwave in 2 cups of water for roughly 5 minutes). You want the asparagus to be cooked but still crunchy. Drain and reserve.
7. Serve hot soup with a dollop of sour cream or greek yoghurt with a few cooked asparagus heads.

Note : You may also add a small potato to the soup. Put it in the boiling water with the asparagus and onions and make sure the potatoes are cooked before you blend the mixture.

* If you don't have vegetable broth replaced it by water.