Today we have 3 breakfasts for a special Sunday!
As a first recipe we prepare Nutella-crepes without eggs.
In a bowl, put 360 grams of vegetable milk such as oats, almonds, or soy, a
tablespoon of sugar, a tablespoon of seed oil, a teaspoon of vanilla extract
and 1 pinch of salt.
We mix the ingredients with a whisk until they are well combined, then add
150 grams of flour.
We mix well with a whisk, trying to eliminate all the lumps that
are actually difficult to remove.
So, if we want to make a lump-free batter, it would be better to blend everything
with an immersion blender or blend all the ingredients in a normal blender.
In the end, we should have a smooth and fairly liquid batter.
Now we take a non-stick pan and heat it. We use one with a diameter of 28 cm
but any size can be used.
To make perfect crepes, the pan must be warm but the medium-low flame.
Then let the pan heat up for a minute, then oil the pan with a
drop of seed oil, spread it with kitchen paper, and add ¾ of a ladle
of batter.
We rotate the pan as we add the batter, until it is well distributed
throughout the pan.
This may take some practice, so if we don't succeed on the first try
, don't be discouraged. We can solve it by adding more batter and spreading it on the
uncovered points with the back of a spoon.
We cook the crepe on one side for about 2 or 3 minutes, then turn it gently with
the help of a spatula and continue to cook for another minute or two until
golden but not too dry.
We transfer the crepe to a plate and repeat until the batter is used up.
Once cooked, crepes should be thin and read, easy to roll or
bend.
If the batter is too thick, it will be difficult to spread it over the pan and make a thin crepe.
In this case, add a little more milk to dilute it, give it a stir
and try again.
Also, if we want to add some color to the batter, to make it look more
like the classic crepes with eggs, we can add a pinch of turmeric
powder.
I usually do this when I want my parents
who are a bit habitual to eat the crepes without eggs, that if the crepes aren't yellow they won't eat them.
I show the steps one last time: first we join the pan with oil, then
add ¾ of a batter ladle, we rotate the pan to distribute the batter
and cook for about 3 minutes on one side and others one or two minutes from the 'other.
With a little practice we will be able to get about 7-8 thin and read crepes.
Then our favorite way to serve crepes is to fill them with
homemade Nutella. Making Nutella at home is super easy, but we will need a
fairly powerful
blender or food processor.
First, take 400 grams of hazelnuts in a preheated oven at 180c for 8 minutes.
Let the hazelnuts cool slightly, then if we used unpeeled hazelnuts,
remove part of the thin brownish skin by rubbing the hazelnuts between your hands.
We can also use peeled hazelnuts if we prefer to skip this step.
Put the hazelnuts in the blender, add ½ teaspoon of seed oil and blend
until you get a hazelnut cream. If we see that the blender is struggling we can
add another half teaspoon of seed oil.
Now we just need to add 3 tablespoons of unsweetened cocoa powder, a sweetener
of our choice, and blend again until the homemade Nutella is ready.
I usually add sugar to sweeten Nutella, 1 tablespoon for every hundred grams
of hazelnuts. I find it easy to blend and that nutella is then easy to spread.
Maple syrup works too, we tried, but it's quite expensive when used
in these doses and a little more difficult to manage. Nutella will be more dense and in
our tests we had to add more oil.
In any case, in the end we want to obtain a smooth hazelnut cream that we can keep
in a jar in the refrigerator for a couple of months. Nutella will thicken a bit when
it cools.
A brief note, we have made this nutella recipe so many times, at least 10, and every
time the nutella is a little thicker or more liquid, I think it depends on the contents
of oil in the hazelnuts, so don't worry if your nutella does not It's exactly like
ours. In the end, the flavor will be delicious and natural all the same.
Returning to the crepes, spread the Nutella on one half, then fold the crepe in half, then
in half again to form a triangle and place it on a plate.
Serve 2 or 3 crepes per person.
To make the crepes even more delicious, we can add banana slices on top of the
Nutella. We fold the crepe in half, then again in half and put it on the plate.
Sprinkle the crepes with powdered sugar, a few raspberries here and there, a few
chopped hazelnuts and more Nutella dripped on top.
And there you have it, a perfect recipe for a special breakfast. These crepes are easy
to make with super simple ingredients and I hope you like
them as much as I do ...
As a second recipe we make an easy easy banana bread that is made in a single bowl
and with a fork. Banana bread is an American dessert made from bananas. It is so
good and simple that you will want to eat it every day.
First of all we heat the oven to 180 degrees then in a bowl we put 3
very ripe bananas. More mature are better, for example excellent are those with
dark peel. Bananas will be sweeter this way.
We mash the bananas with a fork until puree is obtained. It's okay if there's a few
bits of banana left.
In the same bowl we add 60 grams of vegetable milk. Here we use oat milk.
50 grams of seed oil and 100 grams of sugar. For a sweeter banana bread,
we can also add more sugar.
Now, add 2 teaspoons of vanilla extract and a pinch of salt, then mix
with a fork until the ingredients are well blended.
Finally, add 300 grams of flour to the liquid ingredients, all at once,
and 2 teaspoons, about 6 grams, of baking powder.
With the same fork we mix the powders with the liquid ingredients.
When making this type of preparation it is very important NOT to mix the dough too much.
Mix too much will make the sweeter heavier and hard and not very pleasant to eat.
Then mix with a fork, gently, until the liquids have absorbed the
flour and don't worry too much if there are any lumps in the dough.
For this banana bread we should have a fairly dense dough, since bananas
will release moisture in cooking.
Then, if you want, at this stage we can add some chopped walnuts, some drops of
dark chocolate, or even both.
But we like banana bread simple as it is, so I don't add anything in it.
Now we transfer the dough in a mold for plumcake covered with baking paper. Here
I must admit that it is difficult to use the fork, so I take my trusty silicone spatula
so as not to waste even a drop of banana bread.
Our pan is 23cm x 12cm. We level the top with the spatula, then cook
in a preheated oven at 180 degrees for 45-50 minutes.
Since every oven is different, let's remember to do the toothpick test before baking
the banana bread. If the toothpick comes out dry, the dessert is ready.
We cook ours for exactly 48 minutes, and in any case it shouldn't take
more than 50. We remove
the cake from the mold and put it to cool on a grill, or even on a
plate. It must cool almost completely before it can be eaten.
After about an hour we can cut our banana bread, it would be better with a
bread knife. It slices perfectly even if there are no eggs or egg substitutes.
It is a dessert with a compact and moist crumb at the right point, it cuts perfectly and
is suitable both for breakfast and as a mid-morning or afternoon snack.
Since we only use simple ingredients, we can fully savor the
banana flavor.
And, of course, to make it even more delicious we can spread a little
jam on it or even better our homemade Nutella.
As a third recipe we prepare a French toast always without eggs, lightly toasted on the outside
and very soft on the inside. Even this, despite the name, is an American recipe,
increasingly popular in our area as well.
To prepare it, we will need 6 slices of bread.
The perfect bread to make French toast should be one that is tender on the inside with a
firm crumb, and with a not too hard crust on the outside. Here we use a loaf
of a day or two old white bread and cut it into slices about 1 inch thick.
If we don't have day old bread available, we can simply let it
dry for 15 minutes in the oven at 80 degrees.
Then in a container large enough to hold two slices of bread, put 350
grams of vegetable milk such as oats or almonds, 50 grams of sugar, 40 grams of flour,
1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, some grated nutmeg
and a pinch of salt.
We mix with a whisk to mix all the ingredients. We will need this mix to
fill the bread with flavor.
Now, in a non-stick pan, melt a tablespoon of
good quality 100% vegetable margarine, that is, without hydrogenated fats and perhaps even without palm oil.
While the pan heats up, we dip two slices of bread into the liquid. The time of soaking
depends on how old bread is and also from the type of bread.
In my case I dip it for a minute, on each side, until the liquid penetrates
deep into the bread.
But if we were to use a softer bread, it may take less time. In any case
, make sure that the bread absorbs the liquid, but without becoming mushy and crumbling.
The crumb must however remain compact. we
transfer the bread to the hot pan and cook over medium-low heat until it
is well toasted and crispy on the surface, then we turn it over and do the same on the other
side.
This should take 2 to 4 minutes, depending on the type of bread, so let's keep an eye on it.
We can cook multiple slices at a time, the ones that fit into the pan. If the pan gets
too dry, then add more margarine.
In the end, we want the bread to be well toasted and crunchy on the outside and soft and fluffy on the
inside.
we transfer the toast on a plate and repeat until we have cooked all the slices
of bread.
With our portions we can get 6 slices, which are about 3 portions.
What is important when making French toast is that the bread is well soaked, but
still with a firm crumb.
Furthermore, we keep the buttered pan to prevent bread from burning.
Now that we're done cooking, we can serve the French toast. We arrange a slice
of toast on a plate, put a small piece of margarine on top and a sprinkle of icing sugar
.
Then we have a second slice of french toast, above the other slice but diagonally.
As before, add the margarine and icing sugar.
Finally we add a drizzle of 100% pure maple syrup, a few blueberries and raspberries here
and there and we're ready to eat this simple yet indulgent treat.
French toast is crunchy on the outside, warm fluffy on the inside and with that inviting
aroma of cinnamon and nutmeg it's really hard to resist.