Tag Archives: Nutella

Nutella Braid Bread

Done with this semester’s exams!

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This is something I’ve been wanting to try out, but I’ve been holding it off until the Christmas break. I have a list of other recipes ideas I’m anticipating to try, and hopefully I get through most of them over this break ūüôā

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The bread didn’t turn out as symmetrical as I would’ve liked it to be, but I think it’s not bad for the first try! The shape reminded me of poinsettia and Christmas parols.

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I used the recipe Yoyomax12 used for her Nutella braid bread, but followed the instructions from Steve’s Kitchen. I only did three layers, instead of the four layers in the video, because I didn’t have enough dough. I got to say, I was pleasantly surprised with how the bread turned out! I’ve tried a couple of bread recipes in the past,¬†but this is probably the first time I was impressed flavor-wise. It had a light, fluffy texture with a crisp crust. It tasted like something you’d buy from a fancy bread place,¬†and it’s also such an easy bread recipe (although I can’t say the same about the braiding part lol).

TIP: Heat Nutella in the microwave first, so that you can spread it easily.

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The extra bread dough I sliced off did not go to waste!¬†It was used for a taste test ūüôā

Obligatory powdered sugar shot:

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Share the love (and the bread!).

-Ricelessasian

Cut the Crêpe

Oh, cr√™pes! We love them for their versatility. You can have them as breakfast for dinner, dessert, a midnight snack…really any time of the day feels ‘right’. We’ve tried a few darn good¬†cr√™pe places and were inspired by the amazing flavour profiles of both the sweet and savoury ones. We discovered that a good¬†cr√™pe batter really is everything! It’s the foundation for enhancing all the other ingredients in the cr√™pe. Nobody likes a soggy¬†cr√™pe or an overly crispy one, am I right?

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We LOVE¬†this recipe¬†so much and think it’s a great recipe to share with friends and family! It also allows everyone to gather around the kitchen and create their own personalized¬†cr√™pes to their liking. Good excuse for a¬†cr√™pe party, if you ask us ūüėČ

-Matchachoco

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Useful cooking tools: Offset spatula and crêpe pan. A non-stick regular pan will also work, but the crêpe pan will ensure a neat circular crêpe. The offset spatula will allow you to flip the crêpe a lot easier than using a regular spatula.

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Cr√™pe Batter (makes about¬†6¬† 9.5″ cr√™pes)
Recipe from unknown source. It’s the ‘go-to’ cr√™pe batter recipe Ricelessasian’s¬† family uses.

Ingredients

1 cup flour
1 1/4 cup milk (whole milk, 1%, 2%, or skim milk)
2 eggs
1/2 tsp vanilla extract
1 tsp butter, melted
1/2 tsp lemon zest

Note: For a sweet cr√™pe¬†variation, add a little bit of sugar, about 1 tsp. We usually don’t add sugar to the ¬†cr√™pe batter when we use a sweet filling because this batter tastes good enough :).

Directions

  1. Blend all the ingredients in a food processor. Blend just until all the ingredients are fully incorporated; don’t over mix.
  2. Refrigerate the batter for at least 1 hour. This is an important step, so don’t skip this part.
  3. Grease crêpe pan with oil or butter and heat over medium heat. Once the  crêpe pan is hot enough, pour the crêpe batter. Spread the crêpe batter into the pan with a swirling motion. Do this quickly as the  crêpe batter will cook very fast once it hits the pan.
  4. Allow the crêpe to cook in the pan. When the corners of the  crêpe are starting to separate from the pan, flip the crêpe using the offset spatula. Add crêpe filling.
  5. Fold the crepe using the offset spatula and serve on a plate.

Crêpe batter can be refrigerated for 1-2 days.

Crêpe filling Ideas

Veggie savoury crêpe: mozzarella cheese, grape tomatoes, baby spinach, salad dressing

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The mozzarella cheese melts beautifully into the the hot crêpe! The crêpe was drizzled with homemade salad dressing.

Matchachoco’s ‘go-to’ salad dressing¬†:
Combine 1/3 cup olive oil, 1/2 cup balsamic vinegar, 1 tbsp whole grain Dijon mustard, and 1 tbsp liquid pasteurized honey. Add some lemon zest for better flavour.

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Savoury breakfast crêpe: Add scrambled eggs.

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Sweet Nutella crêpe: Spread Nutella over hot crêpe and add sliced bananas. Drizzle folded  crêpe with Nutella and top with French vanilla ice cream.

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Ice cream filled crêpe: Fill crêpe with ice cream when the crêpe has cooled. Top crêpe with fruits.

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Note: We found that cooled crêpes dry out faster when they were made with skim milk. For better results, use whole, 1% or 2% milk.