Tuesday, October 16, 2012

Crepe with Nutella and sliced bananas

Crepes are these little thin pancake that are well known everywhere, mainly in France, which is where they come from.  They are good for breakfast or dessert, or seriously, anytime of the day.  They can be filled with sweet ingredients, or savory ones.  They are easier to make than you might think!
You can use jam, peanut butter, or nutella and banana stuffing, or any other fruit you like to use! how about nutella and strawberries? topped with sweetened whipped cream?? AHH!!
Also, this recipe suits well for savory stuffing like ricotta and spinach, and bolognese sauce, sooo delicious - I always make these for lunch.  Let alone it being so tasty just sprinkled with sugar and drizzled with honey.  OMG!
This crepe recipe is what I always use and I personally think its the best!

  • 1/2 cup flour
  • 1 egg
  • 3/4 cup milk
  • 1/8 teaspoon salt
  • 1 tablespoon butter, melted
  • Nutella
  • Slices banana (or any other fruit)
  1. Mix everything in a large bowl.
  2. Pour 1/4 cup of the mixture into a lightly buttered pan heated at medium.
  3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
  4. Cook the crepe until golden brown on the bottom, about 2 minutes.
  5. Flip and cook the other side until golden brown.

Pour nutella on an opened crepe, use a spoon to even it out around it, top if with banana or really, any other fruit you like to.  Fold it, or roll it, or just eat it the way you like it!


Monday, October 1, 2012

Pineapple Upside Down Cake

This upside-down cake is a very beautiful and delicious cake.  This cake is usually made in a pan with a curved bottom in which we place pineapple slices and maraschino cherries. Once baked, turned over and allowed to set, the cake is eaten upside-down along with butter and sugar to avoid it sticking to the pan once inverted.

In Brasil, they do the same process their banana cake, where they place sugar, butter, and banana slices and once inverted the cake looks beautiful!
The cake batter also has a tingle of pineapple juice, which we thought it added a delicious taste to it.  Along with not being at all difficult, this cake takes no time to be done and delicious to be served on any occasion.

Ingredients for topping : 
6 slices of can pineapple (drain)
6 maraschino cherries
4 tbsp of butter
4 tbsp of brown sugar

Ingredients for cake :
3/4 cup of sugar
1 1/2 stick of butter (3/4 cup)
3 eggs
2 1/4 cups flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of vanilla
1/4 cup of pineapple juice (from the can pineapple)


1. Pre-heat to over to 350 degree F. Grease an 8" round cake pan. Prepare the topping by melting the butter in the microwave oven and pour it into the baking pan.

2. Srinkle the brown sugar on top of the butter and then arrange the pineapple slices over the brown sugar. Place the cherry in the center of each pineapple slice. Set aside.

3. Sift together flour, baking powder and salt. Set aside.

4. Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

5. Add the flour mixture in three parts alternately with the pineapple juice, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.

6. Bake cake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature. 

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