Simply said, I'm enjoying spring in Tokyo. Though it must be said that rainy season is now upon us. It will be tsuyu* throughout this month till July.
I have a perpetual backlog of posts to put up, but alas, to share everything that has made spring so beautiful will be impossible unless I find myself a
Especially on all the new recipes I've tried to cook, both myself and with Imm. We've since cooked, experimented and taken pics of many dishes that I have been too busy eating to blog about them.
Due to my Hainanese heritage, I find myself drawn more to both Western and Asian dishes. Since each of us specialise in different areas of gastronomy, we've always had something new on the kitchen table every week. Imm would happily serve up Chinese dishes while Aishah loves baking cakes and cookies.
One of my latest - crêpes sucrées. Served for brunch, a healthy and filling pancake with aloe yoghurt, fresh kiwi and raisins sprinkled with cinnamon powder. Not wanting to be outdone, Imm made a savoury version with onions and sausage.
Beat 2 eggs into 100g of flour, premixed with salt and sugar.
Slowly add in 1 cup of milk to the mixture, making sure to mix them well. Add 1 tsp of olive oil to batter.
Once mixture is ready, heat up non-stick pan. Take a ladle of batter and pour over pan, taking care to tilt pan in circular motion to form an evenly thin layer.
Cook over medium low heat unti it's moderately brown. Flip over.
Fold into quarters. This mixture should come up to 6 quarters, depending on size of ladle.
Ta-daaa! Crepes can also be eaten as finger food and an anytime snack.
For sweet crepes, serve with fresh fruits, whipped cream, maple syrup and lemon juice.
For savoury crepes, serve with cheese, asparagus, ham, spinach and mushroom.
* 梅雨(P); 黴雨 【つゆ(P); ばいう(P)】 (n) (1) rainy season; (2) rain during the rainy season;