Mothers' Day Special: Do I hear Crêpe?

French Crêpes

Although my mother was not with me on this year's Mothers' day, I wanted to make something new for her and to show her on Skype! She was very happy, definitely going to make her these deliciousness  the next time I visit her in New York.  

Ingredients: 

1. All purpose flour- 1 cup

2. Eggs-3

3. Milk-1 cup

4. Butter- 2 tbsp (melted)

5. A pinch of salt

6. Sugar- 1 teaspoon (avoid if you want to serve with maple syrup or honey)

Process: 

1. Mix together flour, salt and sugar. Keep it aside. 

2. Beat eggs and milk with a whisker. Beat with flour until its a smooth mixture. Add in butter and mix it. 

3. Make sure your pan is hot. Brush with a little bit of butter or oil (I prefer oil). Pour 1 ladle of mix in the pan and move it around (like a roti). Make sure to spread it thin. Please refer to my previous post, Patisapta to see how the mixture and roti look like!

4. When it's brown flip on the other side, serve hot. I prefer it with maple syrup and fresh berries. 

What I like about this recipe is, it's super easy to make and have all the necessary breakfast ingredients. Not only that, it's a gorgeous looking dessert kind of breakfast which can lift the mood of your loved ones! 

Enjoy! :)

Patisapta: Traditional Pancake of Bangladesh

Patisapta: The Bengali take on English Pancake or French Crepe, I would say, our home made kheersha filling can easily beat the rest! ;)  

Batter: 

1. All purpose flour (deshi moida)- 1/2 cup

2. Suji or samolina- 2to 3 tablespoons

3. Rice flour (chaler gura)- 1/4 cup

4. Milk- 3/4 cup

5. Jaggery  (melted gur)- 1/3 cup

6. Salt- tastewise (a pinch)

Khirsha (filling):

1. Evaporated milk (or very thicken milk)- 2 cup

2. Suji- 1/2 tablespoon

3. Rice flour- 1/2 tablespoon

4. Cinnamon & Cardamom- 2/3 

5. Jafran (optional)- few strands

Process: 

1. Mix all the ingredients for batter. It should be of a medium (not too thick or too watery) consistency. Rest it aside for 30 minutes while we make the filling. 

2. Keep 2-3 tablespoons of milk separate and mix suji with it.  

3. Boil the milk in medium shimmer.  Gradually add sugar and rice flour. Keep stirring with a steady hand. 

4. Slowly, this mixture will turn into a consistency of kheer. It should be thick, don't worry! 

5. If you wish, at this point you may add sliced pista or almonds, but I like the kheersha plain. 

6. Keep it in room temperature, let it cool down. 

7. Heat a non stick pan now and brush it with  little ghee/oil. With a ladle, pour batter mix on the pan. Swirl it over the pan to make a thin roti. Now its time to put the stuffing and gently fold it sidewise. 

8. Patisapta is ready to serve!!! 

ENJOY !!  :)