Strawberry And Cream Cheese Crepes

After seeing many places with their crepe pan and spreader, I thought I wouldn't be able to made crepes without these necessary kitchenware. There is a way around it and I couldn't be any more happier with the outcome. The crepe batter is one of the easiest recipe to find in the house and I made about 10 5-inch crepes (typically, crepes are approx. 10-inches) that were stuffed with a sweet strawberry cream-cheese filling.

 

Serves 4

Crepe Ingredients:

• 1 cup of all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Crepe Directions: 

1. Combine all crepe ingredients into a large mixing bowl. After mixing in the milk and water, gradually add the salt and butter; beat until smooth.
2. Heat a non-stick small skillet over medium heat. 
3. Pour about 2 tablespoon of batter into skillet and tilt skillet in a circular motion to spread batter thinly and evenly. 
4. Cook only a minute or so on one side (until it is lightly browned) and loosen with spatula to flip to cook other side.
   

(Strawberry Cream Cheese Filling Directions Below)

Crepe Batter Ingredients

Strawberry and Cream Cheese Filling Ingredients

Strawberry Cream Cheese Filling Ingredients:

• 4 ounce of cream cheese, softened
• 2 tablespoon of sugar
• 1/2 cup of sliced strawberries
• 1/2 teaspoon of vanilla
• 1 tablespoon of milk 

Filling Directions:

1. Combine the cream cheese, sugar, vanilla, and milk in a bowl. Blend with a mixer on low gradually increasing speed until smooth. 
2. Fill a ziplock bag with the filling. Set aside and cool the cream cheese filling in the fridge before using.
3. When crepes are ready to serve, place a crepe on a plate and snip off corner tip of ziplock.
4. Pipe the cream cheese filling onto the crepe and add 1 tablespoon of sliced strawberries.
5. Roll the filled crepe and sprinkle with powdered sugar to serve. 

French Toast Bites

 This mini french toast version came out a little more yellow than I expected, but it had the same  scrumptious soft and sweet taste with a slight spice flavor. I added a generous dusting of powdered sugar and ate them warm, dipped in maple syrup. This breakfast treat can be enjoyed with fresh fruits, hash browns, bacon, and a cold glass of OJ. Did I make your mouth water yet?

Serves 2

Ingredients:

• 1/2  loaf of artisan-style bread
• 2 eggs 
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon of nutmeg 

Directions: 

1. Slice and cut bread into one-inch cubes without the crusts. In a bowl, mix eggs, milk, cinnamon, nutmeg, and vanilla. Add the bread cubs in the egg mixture to saturate.
2. Butter a pan before transferring the cubes of bread. Shake off excess liquid from the egg mixture, and add cubes on the pan over the medium-high heat and cook, turning as needed, until golden brown on both sides for about 5 minutes. 
3. Serve warm with powdered sugar and a side of maple syrup.

Mini Cinnamon Rolls

 

You must try this quick and easy cinnamon roll recipe! Granted these mini cinnamon rolls might be the big, fat, and gooey cinnabon rolls that I loved as a kid, but these pop-in-your-mouth bites only takes less than 20 minutes to make and are a perfect snack to have any day of the week.

The first photo shows the ingredients of the cinnamon rolls and the photo on the bottom is for the icing.
You only need one tube of crescent roll dough, 2 tablespoon of butter, and however much cinnamon and brown sugar to sprinkle over your dough.

Rip off the wrapping of the crescent roll tube where instructed to do so. Once you lay out the two layers of dough, you can either pinch the seams together or roll the dough in a ball like I did. I then used a rolling pin to flatten the dough into a shape that is about 1/4 thick.

I applied 1 tablespoon of melted butter onto one side of the dough using a brush. Then I used a knife to cut through the dough into a more rectangular shape so that each roll can be evenly sliced.

Sprinkle as much brown sugar and cinnamon as you wish, but don't overdo it or else it might be too sweet especially with the icing. Carefully roll the dough into one log, and cut into even slices.

I rubbed 1 tablespoon of butter in each space of the mini muffin tin. The rolls were baked in my microwave-oven at 275 degrees, but you can refer to your crescent roll dough package directions and frequently check on the rolls as it is baking. As soon as it's done, you can see the sparkly glaze of the brown sugar like this before and after picture above.

For the icing, stir together 1 tablespoon of milk and 3/4 cup of powdered sugar or however much is needed for desired thickness. Drizzle over warm cinnamon rolls, pair it with your favorite hot beverage and get ready to experience the sweet bites packed with bold and incredible flavors!

Chocolate Chip Pancakes

Every time I stare at these chocolate chip pancakes, I just want to run into my kitchen and make these breakfast staple regardless of what time it is. I know I can scarf down these stacked pancakes in a second knowing that one of my favorite ingredients is thrown in the mix: chocolate!

Serves 3: 1 1/2 cup of pancake mix, 1 cup of water, 1/2 cup of chocolate chips

I use butter primarily to keep the pancake mixture from sticking onto the frying pan. Once it is warm enough to melt the butter, I would spread the butter around the pan with my spatula. It is also helpful to rub butter inside the edges of the cookie cutters. Next, I carefully scooped one in half tablespoon of pancake batter into the cookie cutters - thinly enough to coat the base. When the edges of the pancake mix looks dry and the top stops bubbling, take out the cookie cutter with precaution and using your spatula, flip the pancake over to cook the other side. Stack all the mini pancakes on top of each other, sprinkle a bit of powdered sugar, and drizzle maple syrup for a sweet and savory finish.