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Crepes for Mummy!
What better way to greet your mother on Mother’s Day than a hearty breakfast in bed? Something my mother used to do for me when I was a child, it felt only right that I repay her the favour :)
Look through this easy recipe and practice it to perfection before Sunday morning.
Ingredients
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Utensils
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Toppings (Just ideas)
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1 cup of Flour
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Whisk
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Strawberries
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1 Egg
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Medium sized bowl
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Berries
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1 cup of Milk
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Small frying pan
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Chocolate sauce
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Oil
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Lemon
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Salt
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Sugar
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This batter makes 6 crepes.
Pancake batter.
Break your eggs into the bowl and whisk until smooth.
Add your milk and whisk until combined.
Add your flour and a pinch of salt to the bowl and whisk your mixture until you are left with a smooth liquid.
Cooking the Crepes.
Add two tablespoons of olive oil to a heated pan.
Use a 1/3-cup to measure your portions for each crepe.
And the batter into the pan and roll the mixture around until the area is completely covered.
By using your flipper, scrape the sides of your crepe to loosen it.
When you are able to move the crepe around whilst only wiggling the pan, it is ready to be flipped.
Press down on the other side with your flipper so that every corner of the crepe has felt the heat of the pan.
Your crepe is ready to eat!
For fun ideas, place your crepe into your plate and add any fruits you desire.
Why not add chocolate sauce or honey?
If you want a savory option, just add a bit of lemon juice! It’s delicious.
Enjoy! x
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Crispy salmon and potato balls with sautéed vegetables and a tang dressing.
Created by Priii x
Bread crumbs
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Salmon and potato balls
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Sautéed vegetable salad
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Tang dressing
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4 bread slices
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4 medium sized potatoes
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4 celery sticks
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Juice of 1 small lemon
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1 cup of plain flour
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3 small salmon steaks
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6 carrots
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6 tablespoons of salad cream
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4 medium sized eggs
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Seasoning
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1 red pepper
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A pinch of salt
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Seasoning
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3 tbsp. of butter (melted)
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1 yellow pepper
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A pinch of pepper
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½ tsp. salt
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3 tsp. salt
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1 tsp. of vinegar
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½ tsp. pepper
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3 tsp. pepper
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1 pinch of sugar
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2 tsp. lemon juice
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½ tsp. of cayenne pepper (optional)
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2 tsp. cayenne pepper
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Olive oil
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Dressing.
Into a small bowl, add 6 tbsp. of salad
cream, the juice of one lemon, a pinch of salt, a pinch of pepper, 1 tsp.
vinegar and a pinch of sugar.
Salmon and potato balls
Preheat your oven to 200 degrees/c.
Place a large saucepan or pot full of water onto
medium heat.
Add 2 tsp. of salt to the water and wait until the
water is boiling.
Peal and wash 4 medium sized potatoes.
Slice each potato into 3cm cubes.
When the water is bubbling, gently add all the
potatoes.
Let them to cook for 15 minutes or until soft when
poked with a fork.
Place 3 salmon steaks (fresh or frozen) onto a grease
proof or a foil-covered tray and then place into the oven. Set your timer for
10 minutes (or however long your packet instructions say).
Salad.
Break 4 celery sticks and wash thoroughly, removing
leaves.
Slice the ends off and then, on each stick cut
through the middle (carefully) and then again (you should have 4 thin strips of
celery per stick). Then finely chop the celery into 1cm cubes. Place onto a
large plate.
Gently cut the top of both peppers, wash to
remove seeds, and then slice into thin strips. Place onto the same plate the
celery is on.
Peal all 6 carrots, wash and then cut off
the ends. Grab one carrot at the top with all fingers and whilst using your
peeler, glide down one side. When that side becomes too thin, rotate your
carrot 90o and repeat until you are left with a thin centre. Gather all your
carrot shavings and place into a large salad bowl.
Salmon and potato balls
Remove salmon from the oven if it is fully cooked
(white inside and piping hot when touched).
Place the tray onto a wire rack.
Using 2 forks, flake (separate) the salmon into small
pieces.
Place back into the oven, now that it is off. This
will keep the salmon warm.
Pick up a potato piece with a spoon from the pan and
very carefully pierce with a fork. If it went in and out very quickly, the
potatoes are done.
Drain them into a colander and then place back into
the saucepan.
For beginners, fold a dishcloth twice and then place
under the saucepan to prevent it from moving around when mashing.
Seasoning
Into a small, microwavable bowl, add 3 tbsp. of
butter. Place this into a microwave for 30 seconds. This should now be a liquid.
Now add 3 tsp. of salt and pepper, 1tbsp. lemon juice
and 3 tsp. Cayenne pepper. Mix well and drizzle on top of the potatoes.
Mash the potatoes until they form a creamy texture
(you can add 2 tbsp. of milk to help with this).
Now add the salmon to the potato and mix well with a
wooden spoon. Taste the mixture and add more seasoning, if needed. Place back
into the oven to keep warm.
Breadcrumbs
Grab 3 medium sized bowls.
In one, add 1 cup of plain flour (sieved). In another,
crack 4 whole eggs (whisked).
Rip up 4 pieces of bread (of your choice) into a food
processor and pulsed this until it forms breadcrumbs. Add this to the last bowl
and add ½ tsp. of salt and pepper. Mix well.
Place a deep pan, fryer or pot onto a medium heat,
filled up to 4 inches high with olive or vegetable oil (test the oil after 5
minutes by placing a pinch of breadcrumbs into it. If it fries vigorously and
rises to the surface straight away, then the oil is ready).
Using an ice-cream scooper, scoop one
helping of the salmon/potato filling into your hands and roll it around until
it forms a ball shape.
Roll the ball around in the flour bowl until its
completely covered, tap it gently to remove any excess.
Then dip the ball into the egg yolk until it’s
covered. Lastly, roll it in the breadcrumbs until it is coated.
Place this onto a large tray and repeat until you have
finished the entire filling.
Sautéed vegetable
salad
Place a large frying pan onto medium heat and add 4 tbsp.
of olive or vegetable oil. When hot, add all the celery and peppers. Stir
occasionally for 10 minutes until they are soft.
Salmon and potato balls
Gently place 6 balls into the oil at a time. Roll them
around every minute until they are golden brown (2-3 minutes for each portion).
Take them out and place them onto kitchen paper to
soak up any excess oil. Repeat this until all the balls are done.
Garnishing
Place a handful of carrots onto each plate and a large
portion of sautéed vegetable on top of them.
Add as many salmon/potato balls to your salad as you
please.
Drizzle the dressing on top and enjoy!
