Crepes

Servings: 12

INGREDIENTS

1 cup flour

¾ cup water

½ cup milk

2 tablespoons butter, melted

2 eggs

Hazelnut spread

Sliced banana

Sliced strawberries

PREPARATION

In a bowl, combine the flour, water, butter and eggs, and whisk to combine.

In a pan over medium heat, add about ½ cup of the batter.

Working quickly, swirl the pan until the surface is covered in a thin layer of batter.

Cook for about 2 minutes, or until cooked through.

Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat.

Repeat with the remaining batter.

Serve warm. Bon appétit !

Uttapam

Servings: 12

INGREDIENTS

1 cup rava or semolina flour

¼ cup yogurt

1 teaspoon salt

1 cup water

½ cup bell pepper, finely chopped

1 tomato, finely chopped

Half an onion, finely chopped

2 serrano chiles, seeds removed, finely chopped

¼ cup coriander or cilantro, finely chopped

1 teaspoon ginger, grated

1 teaspoon oil, plus more for cooking

Chutney, for serving

PREPARATION

In a medium bowl, combine the flour, yogurt and salt.

Gradually add the water until the batter comes together.

Add the bell pepper, tomato, onion, chiles, cilantro, ginger and oil. Mix until combined.

In an oiled pan over medium heat, add about ½ cup of batter. Cook on one side until the top side darkens in color, about 3 minutes.

Repeat this with the rest of the batter until all the uttapam are made.

Serve warm with chutney and enjoy!

Dutch Baby

Servings: 8

INGREDIENTS

¾ cup flour

¾ cup warm milk

1 tablespoon sugar

1 teaspoon nutmeg

3 eggs

4 tablespoons butter

PREPARATION

Preheat the oven to 400ºF/200ºC.

In a medium bowl, combine the flour, milk, sugar, nutmeg and eggs and mix until smooth.

In a cast iron skillet over medium low heat, add the butter and swirl around the pan until completely melted.

Working quickly, pour the batter into the skillet and carefully transfer to the oven.

Bake for about 20 minutes until the edges have risen considerably and cooked through.

Serve warm with your favorite toppings!

Cong You Bing

Servings: 12

INGREDIENTS

2 cups flour

Pinch of salt

¾ cup hot water

3 tablespoons cold water

3 tablespoons oil, plus more for cooking

1 tablespoon salt

1 cup scallions, chopped

Soy vinegar dipping sauce, for serving

PREPARATION

In a bowl, add flour, salt and hot water and mix until combined.

Add the cold water gradually until a dough begins to form. As soon as the dough forms, cover with a towel for 45 minutes to an hour.

On a floured surface, roll the dough out to ¼ inch in thickness.

Brush the surface of the dough with oil, sprinkle with salt and add the scallions.

Roll the dough tightly into a log and cut into 12 even segments.

Take a segment of the rolled dough and roll out into the shape of a pancake. Repeat this with each segment.

In a pan over medium heat, add about 2 teaspoons of oil. Add a few scallion pancakes to the pan and cook on one side until it begins to get crispy, about 3 minutes.

Flip the scallion pancakes over and cook for an additional 1-2 minutes.

Serve warm with soy vinegar dipping sauce.

Cachapas

Servings: 12

INGREDIENTS

2 cups corn

1 tablespoon salt

2 tablespoons sugar

¼ cup cornstarch

¼ cup milk

6 ounces shredded mozzarella cheese (1 tablespoon per cachapa)

Salsa, for serving

PREPARATION

In a blender, add the corn, salt, sugar, cornstarch and milk and blend until well mixed.

In a pan over medium heat, add about ½ cup of the batter.

Cook about 3 minutes on one side until browned and cooked through.

Flip the cachapa and top with mozzarella cheese.

Cook until the cheese is melted and fold half over, creating a folded pancake.

Repeat with the rest of the batter.

Serve warm with salsa. Enjoy!

Fluffy Japanese Pancakes

Servings: 4

INGREDIENTS

2 egg yolks

¼ cup sugar

½ cup milk

¾ cup pancake mix

4 egg whites

Butter, for serving

Syrup, for serving

Assorted berries, for serving

PREPARATION

1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.

2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.

3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.

4. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.

5. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.

6. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.

7. Enjoy!

Buttermilk Pancakes

INGREDIENTS

2 cups flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

4 tablespoons butter, melted

2 eggs

Butter or oil for cooking

Maple syrup, for serving

PREPARATION

In a bowl, add the flour, sugar, baking soda, baking powder and salt. Mix until combined.

In a separate bowl, add the buttermilk, butter and eggs. Whisk until evenly mixed.

Pour the wet ingredients into the dry and mix until combined.

In a lightly oiled or buttered pan over medium heat, ladle about ½ cup of batter.

Cook until the edges start to set and the top begins to bubble, about 3 minutes.

Flip the pancake and cook on the other side an additional 1-2 minutes.

Repeat with the rest of the batter.

Serve warm with butter and syrup!