Decorated Butter Cookies

Decorated Butter Cookies

Making these butter cookies is an activity we love to do on rainy Sundays.

My kids have real fun making shapes with the dough as if it was plasticine. They may be entertained the whole afternoon!

Stars. Triangles. Cats. Circles. Etc...

First I make the dough, and then they flatten it and make the figures with the help of cookie cutters. Once the dough is ready, we repeat the same process with the fondant that we will then stick on the cookie that has the same shape.

Oh, and the best part of all! We eat them and give them as gifts to family and friends.

How to Make Decorated Butter Cookies

1. Heat 250 grams of butter in the microwave for 45 seconds. Be careful not to burn it, we just want to soften it.

2. In a separate bowl, add 400 grams of baking flour and 125 grams of icing sugar. Mix until combined.

3. Now make a hole in the middle of the flour and pour in the softened butter and one egg.

4. Start stirring with a fork to mix the ingredients and when you see that it is more difficult to stir, use your hands, it is a lot of fun. Knead the dough until well integrated.

5. Roll a ball with the dough, wrap it in cling film and put it to chill in the freezer for 10 minutes. We do this to harden the dough a little so we can work it better.

6. Once chilled, take it out of the freezer and place it on a parchment paper. With the help of a rolling pin, roll the dough out to 1/5 inch thick.

Now it’s time to use your favorite cookie cutters!

7. Preheat the oven to 360º F (180º C).

8. Line up a baking sheet with parchment paper and place on top the figures you have made with the cookie cutters. Tip: With the leftover dough, roll it back into a ball and knead again to cut more dough until there is no more left.

9. Bake for 10 minutes or until they are golden brown. Allow cookies to cool for 10 minutes and then transfer them to a wire rack to cool completely before decorating.

10. Roll out the fondant with the help of a rolling pin to 1/8 inch thick. Use the same cookie cutters you have used before and, with the help of a brush and a small glass of water, moisten a little the fondant before sticking it to the cookie. Repeat this process with all your cookies. Et voilà! You have just made amazing decorated butter cookies!

decorated-butter-cookies-recipe

Decorated Butter Cookies Recipe

These butter cookies are not only delicious, but they are also a creative and collaborative activity for my kids. They have fun making them while helping me in the kitchen.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Chilling Time 10 mins
Course Afternoon Snack
Cuisine British
Servings 40 cookies
CALORIES 81 kcal

Ingredients
  

  • 400 grams baking flour
  • 250 grams unsalted butter
  • 125 grams icing sugar
  • 1 egg
  • 250 grams fondant for decoration

Instructions
 

  • Soften butter in the microwave for 45 seconds.
  • In a separate bowl, add baking flour and icing sugar. Mix until combined.
  • Make a hole in the middle of the flour and pour in the softened butter and one egg.
  • Stir and then knead the dough until well integrated.
  • Roll a ball with the dough, wrap it in cling film and put it to chill in the freezer for 10 minutes.
  • Once chilled, roll the dough out to 1/5 inch thick.
  • Preheat the oven to 360º F (180º C).
  • Line up a baking sheet with parchment paper and place on top the figures you have made with the cookie cutters.
  • Bake for 10 minutes or until they are golden brown. Allow cookies to cool for 10 minutes and then transfer them to a wire rack to cool completely before decorating.
  • Roll out the fondant with the help of a rolling pin to 1/8 inch thick. Use the same cookie cutters you have used before and, with the help of a brush and a small glass of water, moisten a little the fondant before sticking it to the cookie. Repeat this process with all your cookies. Et voilà! You have just made amazing decorated butter cookies!

NUTRITION

Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 3mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Calcium: 10mg | Iron: 0.4mg
Pinterest@yoquieropostre

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I love this banana bread recipe with chocolate chips. And I´m sure you will too!

recipe-for-banana-bread

This chocolate chip banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still sitting uneaten in your fruit bowl..

Spoiler! They will eat those ripe bananas, but in a different way 🙂

bizcocho-de-platano

Many people use lemon juice to make banana bread; instead, I like to use Greek yoghurt to make a very moist banana bread.

Should I use lemon juice or yoghurt to make banana bread?

Since these two ingredients are essential to activate the baking soda, some people rather use lemon juice, and others prefer yoghurt as ingredient for their banana bread.

How do I know when a banana is ripe?

When the bananas start to have a dull yellowish color, with brown and black shades. Then you can consider that it is a banana that is ripening.

The darker the bananas are, the better! That means they are very ripe and the riper the bananas are, the more moist and sweeter the bread will be and more banana flavour it will have!

banana-bread-chocolate

It’s time to use those ripe bananas!

Chocolate Chip Banana Bread Recipe

1. Preheat the oven to 356°F ( 180°C ).

2. Melt 115 grams of butter in the microwave for 45 seconds. Don´t worry if some pieces are still solid when you take it out, it will finish melting when you stir it. I recommend cutting the butter into chunks (3 or 4) so it will melt faster.

3. Pour the melted butter in a bowl and then add three ripe bananas. Mix together with a fork while mashing the bananas. 

4. Add two eggs, 75 grams of Greek yogurt and one teaspoon of vanilla extract into your banana mixture. Tip: If you don´t have yogurt, you can use sour cream instead. Continue stirring with a fork until everything is mixed. You can use an electric hand mixer at low speed if desired. Set aside.

Dry Ingredients

5. In a separate bowl, add your dry ingredients: 270 grams of flour, a teaspoon of baking soda (6 grams), a teaspoon of baking powder (6 grams), a pinch of salt and a teaspoon of cinnamon. Stir with a whisk until everything is well combined.

6. Add the dry ingredients to the wet ingredients and mix all together with a spatula until well combined. You will notice the batter getting brownie and more solid.

7. Prepare the 10-inch loaf pan by first spreading butter over all four sides and bottom and then adding flour to the buttered pan. This will help you unmold the bread later.

8. Pour the batter into the pan and sprinkle some chocolate chips on top of the batter just before baking.

9. 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 banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread with chocolate chips!

If you liked this chocolate chip banana bread, I encourage you to try making our lemon yogurt cake or this marble cake.

banana-bread-platano

Chocolate Chip Banana Bread Recipe

This banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still unused in the fruit bowl. If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.
5 from 8 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 213 kcal

Ingredients
  

  • ½ cup butter ( 115 grams )
  • 3 ripe bananas
  • 2 eggs ( Large )
  • ½ plain Greek yogurt ( 75 grams )
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups flour ( 270 grams )
  • 1 teaspoon baking soda ( 6 grams )
  • 1 teaspoon baking powder ( 6 grams )
  • 1 pinch of salt
  • 1 teaspoon cinnamon powder

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • Heat 115 grams of butter in the microwave for 45 seconds.
  • Pour the melted butter in a bowl and add in three ripe bananas. Mix all together with a fork.
  • Add in the eggs, Greek yogurt and vanilla. Keep stirring with a fork until everything is well combined. Set aside the bowl.
  • In a separate bowl, add the dry ingredients. Stir with a wire whisk until everything is well combined.
  • Add the dry ingredients into the wet ingredients and stir with a spatula until well blended.
  • Butter and flour a 10 inch loaf pan.
  • Pour the batter into the pan and bake for 50 minutes.
  • When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread!

NUTRITION

Calories: 213kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 241mg | Potassium: 154mg | Fiber: 3g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
Pinterest@yoquieropostre
Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

This recipe for carrot cake will leave you speechless.

Victor and I are particularly fond of this homemade dessert.

One day I decided to surprise him by making one of my specialities. Carrot cake! He exclaimed. That was the last thing I heard from him.

We didn’t talk for a while because we were quite busy eating the whole cake in record time. It’s texture and flavour conquered all our senses.

The following day, he insisted that I should share my culinary knowledge with the world. And so that this blog was born!

How to Make Carrot Cake

This recipe for carrot cake is very easy to make. Just follow these steps:

1. Preheat the oven to 320°F ( 160°C ).

Carrot Sponge Cake

2. Wash and peel 4 small carrots.

3. Grate the carrots with a vegetable grater. Once you are done, place the grated carrots in a bowl and set aside.

4. In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.

5 . Add the grated carrots and 75 grams of sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed until well combined.

6. Add the following dry ingredients to a strainer: 150 grams of flour, a teaspoon of baking powder, a teaspoon of cinnamon powder and a pinch of salt. Then gently tap the side repeatedly over the mixture until all of the dry powder has passed through the strainer. At the same time you stir the batter with a spatula.

Tip for this sixth step: In batches, sift and combine with folding movements, a bottom-to-top and top-to-bottom motion, so that the mixture absorbs well the dry ingredients without making lumps.

7. Crush 40 grams of walnuts by hand and add them to the mixture while stirring. The batter is ready!

8. Grease the bottom and sides of an 8 inch cake pan with butter. Then sprinkle with a little flour.

Tip for this eighth step: When you are spreading the flour, tap the cake pan so that it sticks to the entire surface. Then remove the excess. The cake pan is now ready to welcome the batter!

9. Pour batter in the cake pan and bake for 50 minutes.

Tip for this ninth step: I recommend you not to be opening and closing the oven door.

10. When the time is up insert a cake tester (or a knife) into the center of the cake to check whether it is done. If it comes out clean, the cake is ready. If the batter sticks, leave it a few more minutes.

Cream Cheese Frosting or Glaze

11. In a bowl, add 275 grams of Philadelphia cream cheese, 150 grams of icing sugar, a teaspoon of vanilla extract and 60 grams of butter. Beat everything with an electric hand / stand mixer. Once the glaze is ready and well integrated, set it aside.

Tip for this tenth step: It is recommended that the butter is not cold and hard, but just at room temperature, otherwise it will not integrate with the mixture and lumps will appear. You can take it out of the refrigerator at the beginning, when you start cooking, or put it in the microwave for less than a minute to soften it a little.

Assembly

12. Cut the cake in half with a bread knife. The cut is horizontal. Spread the cream cheese frosting all over the cake base. Place the other half on top of the base and now cover the entire cake with glaze.

Et voilà! You have just made a delicious carrot cake with cream cheese frosting.

If you liked this carrot cake recipe, I invite you to try these other delicious homemade cakes.

receta-tarta-de-zanahoria

Carrot Cake with Cream Cheese Frosting

This carrot cake recipe will leave you speechless. Once you try it, its flavour and texture won´t leave you indifferent.
5 from 7 votes
Prep Time 10 mins
Cook Time 50 mins
Assembly Time 10 mins
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 433 kcal

Ingredients
  

Carrot Sponge Cake

  • 4 small carrot 175 grams
  • 150 grams sugar
  • 75 grams sunflower oil
  • 4 eggs
  • 40 grams walnuts
  • 150 grams four
  • 1 pinch of salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder

Cream Cheese Frosting

  • 275 grams Philadelphia cream cheese
  • 60 grams butter
  • 150 grams icing sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 320°F ( 160°C ).

Carrot Sponge Cake

  • Wash and peel the carrots.
  • Grate the carrots, place them in a bowl and set aside.
  • In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.
  • Add the grated carrots and sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed.
  • Add the following dry ingredients to a strainer: flour, baking powder, a cinnamon powder and salt. Sift over the mixture while stirring the batter with a spatula.
  • Crush walnuts and add them to the mixture while stirring.
  • Grease the 8 inch cake pan with butter. Then sprinkle with a little flour.
  • Pour batter in the cake pan and bake for 50 minutes.
  • Insert a cake tester into the center of the cake to check whether it is done. If it comes out clean, the cake is ready.

Cream Cheese Frosting

  • In a bowl, add Philadelphia cream cheese, icing sugar, vanilla extract and butter. Beat everything with an electric hand / stand mixer. Set aside.

Assembly

  • Cut the cake in half with a bread knife. The cut is horizontal opening the cake in half. Spread frosting on the the base of the cake. Put the other half of the cake on top of the base with frosting, and then cover the cake by spreading glaze over the entire surface and sides.
  • Et voilà! You have just made a delicious carrot cake with cream cheese frosting.

NUTRITION

Calories: 433kcal
Pinterest@yoquieropostre
Crema Catalana

Crema Catalana

Crema Catalana is a traditional Spanish dessert, also known as burnt cream, characterized by its citrus and cinnamon aroma and its crunchy caramelized crust.

I love the Spanish food and what my country land offers to our gastronomy. If you have ever been to Spain, you know it has different climates and landscapes from north to south and from east to west. Therefore, we have a rich gastronomic culture since every region provides its own ingredients and culinary specialties.

Crema Catalana vs. Crème Brûlée

Although crema catalana and crème brûlée belong to the same family of custards and both are called “burnt creams” ( they are topped with burnt sugar), there are certain differences between them.

Crema catalana is a Spanish dessert made with cornstarch and cooked on the stove, while crême brûlée is a French dessert baked in the oven and no cornstarch is needed. Another difference is that lemon and cinnamon are used to flavor the crema catalana, while vanilla is used to flavor the creme brûlée.

Is Crema Catalana Gluten Free ?

Yes! Catalan cream is made with cornstarch, the flour is corn-based, not wheat-based; therefore, it is gluten-free. This dessert is suitable for celiacs.

Crema catalana is usually served in the typical clay dishes. It is a very traditional dessert and is part of the heritage of our rich gastronomic culture.

If you have never made this homemade dessert, and you are wondering how to make crema catalana, I assure you that it is very easy to make it.

How To Make Crema Catalana

1. In a saucepan, pour a liter of milk and add in a cinnamon stick and a lemon peel. It is important that the lemon peel has no white as it bitters.

2. Put it over high heat and, when it starts to boil, lower the heat and let it cook for 5 more minutes. Set aside with the saucepan covered, so that the milk continues to take on the flavor.

3. Separate 8 egg yolks from 8 egg whites, and place the yolks in a bowl. Add 150 grams of sugar and beat the mixture with a hand held mixer until it turns foamy and pale yellow.

4. Add 2 tablespoons of cornstarch into the mixture and beat with the hand mixer until well integrated.

5. Pour the milk into the mixture through a sieve, removing the cinnamon stick and the lemon peel. Whisk with the hand held for one second .

6. Once you have all the mixture integrated, put it back on the stove over a medium heat. Stir with a whisk until it starts to boil. You will see that it begins to thicken, but don´t let it get too thick because when it chills it will also thicken and we want it to be creamy.

7. As soon as you see the first boiling bubble, remove it from the heat and pour it into traditional clay dishes.

8. Allow the custard to cool at room temperature for about 10 minutes. Then, put it to chill in the refrigerator for 3 hours. Keep in mind this resting time in case you want to serve the cream the same day or overnight.

9. Before serving, sprinkle a thin layer of sugar on top of each dish. With a small kitchen blowtorch, burn the thin layer of sugar until turns golden brown. This is how you coat the top of the custard with a crunchy, caramelized crust.

How Do I Caramelize Crema Catalana ?

First, sprinkle a thin layer of sugar over the top of each dish with a spoon. Then get out your small kitchen blowtorch and carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown. This is why it is also known as burnt cream.

I Don’t Have A Blowtorch, Can I Caramelize Crema Catalana In The Oven?

Yes, you can burn the sugar in the oven, putting crema catalana as close as possible to the broiler. First, preheat the oven to 428ºF (220ºC), and when it reaches the temperature, sprinkle the sugar onto the cream and, immediately, put it in under the broiler for a few minutes. Be careful not to burn it! It might not get the same results as with the blowtorch, but it will work.

When Should I Caramelize Crema Catalana ?

Just before serving. I recommend taking crema catalana out of the fridge half an hour before eating it, so you can enjoy savouring its creaminess.

If you liked this crema catalana recipe, I invite you to try other Spanish desserts.

From one delicious dessert comes another delicious dessert. While making this crema catalana, I had eight egg whites left over. What should I cook with these egg whites? The answer was a delicious pavlova .

como-hacer-crema-catalana-receta-tradiciona

Authentic Crema Catalana Recipe

Crema Catalana is a delicious traditional dessert of the Spanish cuisine.
5 from 11 votes
Prep Time 10 mins
Cook Time 10 mins
Chilling Time 3 hrs
Course Dessert
Cuisine Spanish
Servings 5 people
CALORIES 344 kcal

Ingredients
  

  • 1 litre whole milk
  • 150 grams sugar
  • 1 cinnamon stick
  • 1 lemon peel
  • 8 egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon sugar per serving for caramelized crust optional

Instructions
 

  • In a saucepan, add milk, a cinnamon stick and a lemon peel.
  • Put it over high heat and when it starts to boil, lower the heat and let it cook for 5 more minutes. Set aside with the saucepan covered.
  • Separate 8 egg yolks from 8 egg whites, and place the yolks in a bowl. Add 150 grams of sugar and beat the mixture with an electric hand mixer until it turns foamy and pale yellow.
  • Add 2 tablespoons of cornflour to the mixture and beat with the hand mixer until well integrated.
  • pour the milk into the mixture through a sieve, removing the cinnamon stick and the lemon peel. Whisk with the hand mixer for one second.
  • Once you have all the mixture integrated, put it back on the stove over a medium heat. Stir with a whisk until it starts to boil.
  • As soon as you see the first boiling bubble, remove it from the heat and pour it into traditional clay dishes.
  • Deja que se atempere 10 minutos y metes la crema en la nevera durante 3 horas hasta que repose y enfríe.
  • Before serving, sprinkle a thin layer of sugar over the top of each dish with a spoon and burn the sugar with a small kitchen blowtorchto caramelize the thin layer. Et voilà! You have just made a delicious crema catalana!

NUTRITION

Calories: 344kcal | Carbohydrates: 43g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 336mg | Sodium: 93mg | Potassium: 341mg | Fiber: 0.03g | Sugar: 40g | Vitamin A: 749IU | Calcium: 291mg | Iron: 1mg
Pinterest@yoquieropostre
Lemon Yogurt Cake 1.2.3

Lemon Yogurt Cake 1.2.3

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.

receta-bizcocho-yogur-limon

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.
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine French, Spanish
Servings 12 pieces
CALORIES 191 kcal

Ingredients
  

  • 1 lemon yogurt ( 120 grams – use the same container as a measure )
  • 1 container sunflower oil ( 100 ml )
  • 2 containers sugar ( 180 gr )
  • 3 containers flour ( 165 gr )
  • 3 eggs
  • 1 lemon
  • 16 grams baking 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!

NUTRITION

Calories: 191kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 162mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 1mg
Pinterest@yoquieropostre
Homemade Crepes

Homemade Crepes

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.

If you like chocolate desserts , you can also try making chocolate truffles, chocolate cake with cookies or chocolate mousse cake.

If you like crepes, I encourage you to also try these crepes suzettes.

crepes-receta

Easy Crepes Recipe

You will love this easy recipe for crepes!
5 from 4 votes
Prep Time 5 mins
Cook Time 2 mins
Course Afternoon Snack, Breakfast, Dessert
Cuisine French
Servings 4 units
CALORIES 176 kcal

Ingredients
  

Crepe Batter

  • 1 egg
  • 1 cup full-cream milk
  • 1 cup flour
  • 1 pinch of salt
  • 1 teaspoon sunflower oil

Frying Pan

  • 1 knob unsalted butter

Instructions
 

  • 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.

NUTRITION

Calories: 176kcal
Pinterest@yoquieropostre