About Me

I was a banker who pursued my passion in baking and turned it into a home-based business.I taught Home Economics (HELE) in The Learning Child in Ayala Alabang. I also was a community volunteer and taught arts and crafts and home economics to the children in Virlanie, a non-govt institution that care for streetchildren.

Monday, March 28, 2011


With this basic recipe you can make different variants of crepes.

My favorite is a simple one which I got to taste in Pier 39 Fisherman's Wharf, SF in a quaint crepe store. It only had melted Ghirardelli (since it is located just across the wharf) chocolate chips filling with a dallop of whipped cream on top. I made one and the photo is below.

** sweetened whipped  cream and sliced fresh fruits such as strawberries, kiwis, peaches
**nutella and sliced bananas
**melted chocolate chips
**and many more just let your creative juice flow

*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches

1 1/2 cups sifted all-purpose flour
3 teaspoons sugar
1/2 teaspoon baking powder
4 whole eggs
1 cup fresh milk
1 cup water
1/2 teaspoon vanilla
2 tablespoons melted butter
1/2 cup vegetable oil

Mix all ingredients in a blender or in a bowl with a wire whisk. Strain to remove lumps. Pour a little, approximately 1/4 cup of the batter into a slightly greased non-stick teflon pan. Swirl the batter on the pan to cover the whole bottom
Cook until the bottom of the crepe when you take a peek has golden brown blotches before you flip it over and cook the other side.

Makes approximately 14 (7 inch crepes).

**with melted chocolate chips as filling  and a dallop of sweetened whipped cream on top

**nutella and sliced bananas


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