This is a basic crepe recipe that I learned in my school years, therefore, not long ago 😉
These crepes can be served as either breakfast, dessert or snack. In my case, I make them to sweeten the afternoons I spend at home with my children 🙂
To make these treats perfectly, you will need a bit of practice. I remember the first crepes I made in my life didn’t come out well; as result, I promised myself, by then, that I would end up making incredibly good crepes. Therefore, according to my children, I have succeeded! With patience and practice you will get them just right.
That’s why I want to share with you this basic step-by-step recipe for crepes so that these delicacies turn out just as well.
Eating Crepes with Nutella in Nature
This summer 2021 I had the good fortune to visit my friend Pati in Cantabria.
North of Spain is known for its incredible landscapes and wonderful beaches; nonetheless, not always days are sunny there. This time I was very lucky to get sunny days, something unsual in this region.
One of the beaches I visited was the Langre beach. The sights there are beautiful since you see a huge cliff surrounding the beach; however, to get to the beach you need to go down stairs. Before going down, I saw a small roullote on a esplanade, inside which there was a couple selling… guess what? Yes, that’s right, they were selling crepes. What kind of utopia was that? Eating crepes with Nutella in nature? Not even in the best of my dreams.
A wooden table and seats made from tree trunks. Coffee. Nutella crepes. The sea. The mountain. That’s all I needed.
Easy Crepes Recipe
You’ll love this easy crepe recipe. Also, learning how to make crepes is not difficult, although it does take a bit of practice at first. Although the couple from the roullote used an electric crepe maker, the result using a frying pan will be almost the same.
Once you know how to make this easy crepes recipe, you will be able to make sweet and savory crepe dishes.
How to Make Crepes
In a hand blender bowl/jar, add 1 egg, 1 cup of full-cream milk, 1 cup of flour, a pinch of salt and a teaspoon of sunflower oil. Beat with an electric hand blender until there are no lumps.
In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat (level 7 on glass-ceramic ). When butter is melted, spread the butter well over the pan with paper towel.
Pour batter with the help of a ladle into the pan and slightly tilt and turn the pan so that the mixture is evenly distributed.
Without touching the batter, let it cook for about 1 minute. When you see that the crepe is golden brown, lift the edge a little with a skimmer spoon and turn it over. Wait a few seconds until the other side is also done. When it is ready, remove it from the heat and start again with another crepe.
Once you have the crepe out of the pan, it’s time to put whatever you like on it: Nutella, dulce de leche or sugar and lemon. The way I add Nutella is to spread it on half of the crepe and fold it twice. Optionally, you can decorate the crepe with chocolate syrup.
Add all the ingredients in a hand blender bowl. Beat with an electric hand blender until there are no lumps.
In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat. When butter is melted, spread the butter well over the pan with paper towel.
Pour a little of the batter into the pan and slightly tilt and turn the pan so that the batter is evenly distributed.
Let it cook for about 1 minute. When you see your crepe is golden brown, turn it over with the help of a skimmer spoon or spatula. Wait until the other side is also done and then remove it out of the pan. Start again the process.
We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.
This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!
If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.
In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.
The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.
The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!
Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.
The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!
I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.
Lemon Yogurt Cake Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. In a bowl, add 120 grams of lemon yogurt and use the yogurt container as a measure. In the same bowl, add 1 yogurt container of sunflower oil ( 100 ml ), 2 yogurt containers of sugar ( 180 grams ), 3 yogurt containers of flour ( 165 grams), three eggs, half a lemon peel and 16 grams of baking powder.
3. Whisk the mixture with a hand mixer until combined.
4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.
5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
If you liked this homemade cake recipe, try making also this marble cake.
Lemon Yogurt Cake 1.2.3 Recipe
Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
1lemon yogurt( 120 grams – use the same container as a measure )
1containersunflower oil( 100 ml )
2containerssugar( 180 gr )
3containersflour( 165 gr )
3eggs
1lemon
16gramsbaking powder
Instructions
Precalienta el horno a 180º arriba y abajo.
In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
Whisk the mixture with a hand mixer until combined.
Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
Making desserts is an art. And an example of this is this recipe for marble cake with cocoa . It is a homemade recipe destined to conquer our senses of taste and sight.
This sponge cake is fluffy on the palate and with an attractive appearance because its colours and shapes.
As an interior architect I have always loved the combination of colours, spaces and textures in each of the projects I work on. It’s the same with desserts so not only I enjoy the process of making them, but I can also eat them afterwards 🙂
Ingredients are like the colours a painter uses to create a painting. And each recipe is a palette of colours designed to create a work of art. Depending on the ingredients, and the amount you use, the desserts will take on one appearance or another.
In this case it is the cake itself that will be the artist, it will decide what shapes will be created inside it.
One of the curiosities of this sponge cake is that you don’t know what the inside will look like until you open it. It’s a surprise! Not knowing what the final result will be like also makes the experience of preparing this dessert fun.
Marble cake is a classic sponge cake, along with the yogurt sponge cake. Both are very easy to make. The only difference is that this sponge cake is made of two kind of batters, of which one is made of cocoa.
This contrast of flavours and colours is what gives it its appearance.
If you follow the steps of the recipe, you will soon have a small work of art in your home … but it will last very little time 🙂
Recipe for Marble Cake with Cocoa
Preheat the oven to 356°F ( 180°C ).
In a bowl, mix 125 grams of butter ( slightly melted and soft) with 225 grams of sugar. You can do this either with a whisk or an electric hand mixer.
Once the butter and sugar are well integrated, add 3 egg yolks and stir with a whisk until everything is well integrated.
Add 200 ml. of milk and continue stirring with the whisk.
Now gradually add 250 grams of flour and a teaspoon of baking powder. Mix everything with a whisk until there are no lumps.
In a separate bowl, beat the remaining egg whites with the electric hand mixer until stiff.
Once the egg whites are whipped to stiff peaks, add the meringue to the mixture, in batches, and combine both mixtures with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.
Separate the cake batter into two bowls
In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
Spread butter over all four sides and bottom of the loaf pan, then add flour all over the butter pan. Tilt and shake so the flour adheres to the butter. Spread butter over all four sides and bottom of the loaf pan, then add flour all over the pan. Tilt and shake so the flour adheres to the butter. You do this to prevent the batter from sticking to the pan when unmolding.
Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
Marble Cake Recipe
Although you follow every step of this recipe for marble cake, you don't know what the inside will look like until you open it.
In a bowl, mix butter ( slightly melted ) with sugar.
Once the butter and sugar are well integrated, add egg yolks and stir with a whisk until everything is well integrated.
Add milk and continue stirring with the whisk.
Gradually add dry ingredients: flour and baking powder. Mix everything with a whisk until there are no lumps.
In a separate bowl, beat the remaining egg whites until stiff.
In batches, add the meringue to the mixture and combine with a spatula with slow folding movements until well integrated.
Separate the cake batter into two bowls
In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
Spread butter on the base and sides of the loaf pan, then sprinkle flour all over the pan.
Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
Bake for 50 minutes. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
Mmm… this lemon poppy seed cake is one of my favorites. Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
Mom is going to cook!
My kids are happy with mommy’s new hobby of blogging.
It amuses them, but they don’t understand. Mom cooks, then mom takes pictures, hereinafter mom writes on the computer. While Blanca, the older of the two, helps me taking photos, Nacho helps me to know if the dessert is delicious enough and fits to be published on the blog.
If you know how to make this cake, you know how to make any other homemade cake.
On the blog we have published similar cakes to this one, such as the marble cake or the lemon yogurt cake; however, this lemon poppy seed cake is going to take more time to prepare. Following the steps of this lemon sponge cake recipe, you will get it right the first time. You will get a homemade and fluffy cake to sweeten your family afternoons.
Stores are playing Christmas songs, and streets are decorated with colorful lights. We are on the eve of Christmas 2020, a year that has changed us all in one way or another. Besides the personal level, I would never have imagined creating a dessert blog. And here I am!
This new hobby of blogging has become a novelty in our lives. Whenever I have time, I take the opportunity to make a dessert with the help of my children and then we all enjoy eating it together as a family.
Lemon Poppy Seed Cake Recipe
Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
In a bowl, mix the dry ingredients: flour, baking powder, baking soda, lemon zest and salt. Set aside.
In a separate bowl, cream the softened butter and sugar with a hand held mixer until combined.
Add in 3 eggs, 1 by 1 while beating with the hand held on medium speed until well blended.
Add in vanilla extract and lemon juice and whisk.
Now add in the dry ingredients and milk into the mixture as follows: ⅓ flour and stir until integrated; ½ milk and integrate; ⅓ flour and integrate; ½ milk and integrate; ⅓ flour until integrated.
Add in poppy seeds and stir with spatula.
Butter and flour a 10 inch loaf pan. This process will help you unmold the cake later.
Pour the batter and bake for 50 minutes (without opening the oven door). Then, insert a cake tester into the center of the cake to check whether it is done. If it comes out clean … Et voilà! When you take it out of the oven, let it cool on a wire rack; thus, it will be fluffier.
So far you will have a super fluffy and tasty cake, but if you want to take this cake to another level, there are two more steps:
Lemon Syrup
Make the lemon syrup by mixing the lemon juice and the powdered sugar. Then, brush the sponge cake with the syrup.
Lemon Glaze
Once the cake has cooled, in a bowl, mix the icing sugar, lemon juice and milk. When the mixture thickens, pour it all over the cake.
My father would always surprise me with pancakes every Saturday morning.
When I was a little girl, I was lucky that my father traveled a lot to the the United States for work. I remember how happy my siblings and I were every time he return home. Happy to see him again and excited to open the presents he always brought with him!
I remember how special those gifts were, as if they came from another world. Back then I could enjoy playing with toys that were not available at the time in Spain, as was the case of the Game Boy, or Barbie’s marvelous dresses. But once he brought something different, a homemade pancakes recipe.
On one of his trips he went to visit my great aunt who lived in Miami. In the morning he had for breakfast what he called authentic American pancakes. He remembers that they were the fluffiest pancakes he had ever tasted in his life, with either caramel or chocolate syrup on the side.
At that moment he knew that in my house we were going to be very happy with that recipe.
This pancakes recipe has been my father’s favorite recipe for a long time. I remember watching him enjoy making pancakes for breakfast every Saturday.
How to Make Classic Homemade Pancakes
1. Put together in a hand blender bowl the following ingredients: 160 grams of flour, 300 ml of milk, 1 egg, 2 teaspoons of baking powder, 2 tablespoons of sugar and 1 tablespoon of oil.
2. Beat for two minutes until there are no lumps. You will have a dough with a certain thickness and not very liquid.
3. In a small non-stick frying pan, put a knob of butter over medium-high heat ( level 8 if you´re using a glass-ceramic cooktop ). Let the butter melt in the pan, and then wipe it with a paper towel. Why? To keep pancakes from sticking.
4. Now pour some batter into the pan. Wait for bubbles to start popping. Cook until bubbly and it looks firm. When you see that several bubbles have exploded and the dough is getting ready, you can turn the pancake over. You will see that it is golden brown on that side. Cook for another minute on the other side. Take it out of the pan and put it aside on a plate. And again you start the same process with the next pancake. It is not necessary to do the butter process more times, just do it if your pan is not non-stick and you see that the pancakes stick. Et voilà… delicious homemade pancakes for breakfast!
Put all the ingredients together in a hand blender bowl.
Beat for two minutes until there are no lumps.
Grease a small frying pan with a little butter. Let the butter melt in the pan, and then wipe it with a paper towel.
Now pour some batter into the pan. Wait for bubbles to start popping. Turn the pancake over when bubbly and it looks firm. Cook for another minute the other side until golden brown. Et voilà… delicious homemade pancakes for breakfast!
NOTES
The first pancake is always the least beautiful, so don’t worry if it doesn’t come out pretty.
