Рецепт Curly Sweet Crepes with Poached Rhubarb and Greek Yogurt - Guest Post by Aldy
I'm totally amazed by the amazing talent of all my peer bloggers. And one of the blogs which I admire every day is by my friend, Aldy. Everday I used to get fascinated by her new recipes in my inbox. So a couple of weeks back I requested her to write a guest post on my space and she obliged me. Today let me introduce you guys to one of my FAVORITE bloggers Aldy from Al Dente Gourmet. I appreciate her for her versatile skills in cooking amazing diverse dishes with gorgeous clicks and beautiful write ups. Plus, I am always inspired by her motto of 'Fabulous Dinning Experience in one's own Home'. I agree with her, we often crave to have a delicious platter, then why not to enjoy one in the comfort of our own cozy living room while browsing the channels on television. Sounds amazing to me.... !. Recipes made by Aldy are simple to make and yet classically presented, you can perhap attribute this to a rich heritage from Argentinianian, Italian, Spaniard and French cuisines. So Yes - I've no doubt, there's a lot to learn from her.
Now over to Aldy for her fabulous recipe of "Curly Sweet Crepes with Poached Rhubarb and Greek Yogurt" ..... ! I loved this excellent creation - which can be enjoyed at breakfast or at snack time and am sure my readers will enjoy it too. Cheers, Sonia !
Hi Everyone! First I have to say that I’m very excited to be guest posting on Sonia’s beautiful blog today. She is a wonderful cook and I’m constantly amazed by ‘’my creative flavors’’-Sonia’s delicious creations and spectacular photography—Have you seen her latest tasty posts and photos? Aren’t they absolutely mouth-watering? So you can just imagine the pleasure when she asked me for a guest post on her blog :)
After I had been asked I started to brainstorm ideas for a recipe to share. And about a week ago I finally decided to go for crepes. Although I have to admit that this was a tough decision! I wanted to share something that everyone enjoys eating. Something that reminds me of my childhood and of course something that looks pretty to the eyes and delicious to the palate.
I’ve been experimenting with crepes and crepes fillings for a long-long time. They are very versatile, for breakfasts and for easy dinners, sweet or savory, vegetarian or not, light or with any filling—the famous crepes are simply perfect! No matter if you're cooking for yourself or a dining room full of hungry people :)
Crepes and poached fruit were part of my childhood and they certainly bring back tender memories of warmth sunny summers and cold winters days. So I thought this post would be a great opportunity to combined and share two hearty –favorites of mine. A very rewarding sweet treat recipe when it comes the time to prepare something easy, super tasty and fun to make.
Preparing real simple but flavorful food is my personal philosophy and this recipe is no exception. I hope you all would agree and find this recipe Delicious too!
Curly Sweet Crepes with Poached Rhubarb and Greek Yogurt
Crepes Recipe
makes 9-10 crepes
- 1 ½ C. All Purpose Flour
- 1 ½ C. Milk –Whole Fat
- 2 Medium eggs
- 1 Tbsp. Canola Oil
- Unsalted Butter for cooking the crepes
Preparation:
In a medium bowl add flour-- move flour to the sides of the bowl creating a ‘well’ (an empty space) in the middle—and add the two eggs. Gradually pour in the milk – and using a balloon whisk--start whisking energetically to prevent any lumps until batter is as smooth as you can get it.Refrigerate for 45-50 minutes.
When ready heats a medium ‘non-stick frying pan’ over medium-high heat and add ¼ tsp. butter and let slowly melt, making sure it doesn't foam.Using a paper towel--wipe the pan evenly. And immediately pour a ladder of the batter--tilt the pan with circular motion from side to side. So the batter mix spreads evenly, coating the whole surface with a thin layer.
Cook the crepe for about half a minute each side— until corner and bottom is light golden underneath. Shake the pan to release the bottom of the crepe, quickly flip it over and cook the other side.
To Serve: Take one side of the crepe and roll it up tightly. Then cut into medium-thick slices and arrange slices on a plate topped with Poached Rhubarb and cover with Greek yogurt and the rhubarb syrup.
Poached Rhubarb Recipe:
285 g / 10 Oz. Rhubarb, rinsed and trimmed
100g / 3.5 Oz. Caster Sugar, superfine
1 ¼ C. Water
Preparation:
Put sugar in a saucepan with water and bring to boil over medium high heat –stirring often--until sugar is dissolved. Then reduce heat to a simmer and cut the rhubarb stalks into medium pieces. Cook the rhubarb in batches in the simmering juice for about 3-4 minutes or until they become tender. When ready remove rhubarb from the heat and place pieces into a serving dish. Increase the heat to medium – high and let remaining syrup reduce by half.
Hope you enjoy this Creation !!!