Sunday, November 19, 2017

Le Crêpe

1-1/2 c flour
2 Tbsp sugar
1/4 tsp salt
3 eggs
3 c whole milk

Warm milk in microwave.
Blend all ingredients in food processor for 15 seconds.
Cook in 24cm or 9-1/2 inch non-stick pan,
with approximately 1/4 to 1/2 Tbsp butter per Crêpe. Ladle 1/4 c mix. When edges start turning brown flip.
Recipe takes 1 hour 45 minutes to make 18 Crêpes. Keep covered and warm in 200°F/100°C oven till serving. 

Starbucks Lemon Loaf

2-1/4 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 c sugar
3 eggs
3 Tbsp Butter (I use about 1/2 cup)
1 tsp vanilla
1 tsp lemon extract
1/2 c lemon juice (I use 1/4 cup)
1/2 c buttermilk
Zest of 1 lemon

Glaze: 2 c powdered sugar
1/2 tsp lemon extract (I use 1 tsp)
2 Tbsp whole milk (I use an extra Tbsp)

Bake cake 350°F/180°C Oven 50 minutes. Will try 160°C to see if cake doesn't break.
Let cake cool 10 minutes. Flip cake out of cake pan.
Let cake cool completely on rack.  Glaze cake.