#Crepes with fresh #strawberries and strawberry rum sauce #delicious

Cooked a bit of a retro dinner last night starting with Pumpkin Soup, then individual beef Wellington’s and finished with these crepes.

I hadn’t made crepes for a long time and had forgotten how easy it is and how perfect they are for entertaining because you can make them ahead and just reheat in the microwave before serving.

I used Martha Stewart’s crepe recipe which is super easy because it’s made in a blender. Thanks Martha! https://www.marthastewart.com/921813/how-make-crepes?slide=3380816

The strawberry rum sauce is absolutely delicious!!

And both make fabulous leftovers for breakfast or brunch the next morning.

We had Messina passionfruit gelato and fresh strawberries but you can add whatever toppings you like. Fresh cream of course is the classic friend for this dish.

Preparation time: 45 minutes incl 15 minutes to rest batter

Crepes

Ingredients
1 cup flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 eggs
1 1/2 cups milk
3 tablespoons unsalted butter, melted

Method:

Put all the ingredients in the blender.

Blend until smooth for 2-3 minutes and bubbles form at the top.

Leave to rest for at least 15 minutes.

Heat a small non-stick pan over medium heat, coat with a film of butter. I use kitchen paper dipped in melted butter to coat the pan.

Using a ladle, scoop batter into pan, just enough to cover the bottom. Cook until golden on the underside, then flip to cook the other side, maybe 30 seconds.

Repeat until batter is finished. Makes about 15 crepes depending on size of your pan.

Strawberry Rum Sauce

Prep time: 20 minutes

Ingredients:

1 small carton of strawberries, about 10 strawberries
3 tablespoons of sugar
1 1/4 cups water
1.5 tablespoons dark or white rum
Zest of 1 lemon
1/4 teaspoon salt

Method:

Blend strawberries until smooth

Place water and sugar in pan and bring to a boil, simmer until just clear

Add strawberry pulp, zest, salt and rum, bring to a boil then turn down heat and simmer for 15 minutes or longer to thicken to a sauce consistency.

Will keep in fridge or freeze well.

Reheat crepes in microwave, add fresh strawberries, topping of choice – ice cream, fresh cream, and strawberry rum sauce! Serve and enjoy!

Sticky date pudding for two

We are having a quiet night in and a special dinner to celebrate a New Year’s Eve as we wait to watch the annual fireworks spectacular on Sydney Harbour. It is always a special night as the first major city in the world welcomes in the new year.

It was a beautiful day here and we started with an early morning swim at Nielsen Park beach on Sydney Harbour, then divine coffee and croissants at The Grumpy Baker in Vaucluse. After the sea mist lifted this morning it turned into quite a hot day, but late this afternoon a thunderstorm cooled things down.

So, it’s going to be perfect to enjoy sticky date pudding with our French champagne in the lead up to midnight. As I write this the early 9pm “kids” fireworks show is already lighting up the harbour and Sydney skyline spectacularly. The rain has gone and Sydney is sparkling! Can’t wait to eat our dessert and see the “real” show as we welcome 2019!!

Thanks to Climb, Cycle, Repeat for this fab recipe for Sticky Date Pudding for two! I am going to add crushed walnuts to the batter to add some crunch!

http://climbeatcyclerepeat.com/sticky-toffee-pudding-for-two/

Pannetone Xmas Ice Cream Sandwich

The piece de resistance and finale of our Christmas feasting spree …toasted pannetone and Xmas ice cream sandwich. The Xmas ice cream involves softening (not totally melting) a 1 litre tub of vanilla ice cream with a jar of Mrs Robertson’s fruit mince mix and refreezing it. Reline the original tub of ice cream with glad wrap and then refill the tub with the ice cream mix overnight.

when you are ready, remove the ice cream from the fridge to soften slightly. Then toast your pannetone, slice the ice cream and make these “to-die-for” festive finishers! Divine dessert.