June Brunch

To celebrate the start of Winter, it was time to have a brunch. I've been meaning to try Crepe Suzette for a while now. For crepes, I always use a modified version of James Peterson's recipe from "Essentials of Cooking":

• 1 1/2 cup flour
• 3 large eggs
• 2 1/2 cups soy milk (Bonsoy if you have it)
• pinch of salt
• 100 - 150g butter
  

Put the flour, eggs and salt in a bowl and gradually combine together with a fork or whisk, then keep mixing while gradually adding the soy milk in batches. Don't skimp on the soy milk as the mixture should end up the consistency of heavy cream. Brown the butter in a frypan and incorporate into the mixture at the end for a tasty healthy-heart batter.

Cook all the crepes first. The mixture above is supposed to make 16 10" crepes. Maybe James has a different measure for 10" as I've never got 16 out of a batch. Then follow the instructions in the link above to make the orange sauce for the crepe suzette, cook them together while dousing each crepe as you add it to the pan to get a nice sticky rich sauce. Yum!



I tried creating a new dessert I call "gedamisu", which translates roughly to Ged Me Up! I took 2 hachiya persimmon (the soft ones) and blended up the pulp. Don't be too conscientious to get all the pulp off the skin. If you scrape too much, you'll get the stuff that makes your tongue go funny from just under the skin. In a saucepan, heat 150g of coconut cream with 75g sugar. Add the coconut cream to the persimmon pulp after it has cooled a little. You could add some finely diced fuyu persimmon for texture and maybe a little gelatin to help the pulp set. I didn't try the gelatin so can't guarantee if that is a good idea. Put the pulp mixture at the bottom of some wine or cocktail glasses.



Then I made a mascapone mixture from a tiramisu recipe (250g mascapone, 100g sugar, 4 eggs) and add that on top of the pulp. Refrigerate overnight and serve topped with fruit. I used dragon fruit for some colour but there is something strange about having tropical fruit in Winter.