Are you locked out of your home waiting for help to arrive?
Are you drunk and need that little pick-me-up to keep you going lucidly through the night?
Have you guessed the answer to a question involving UTC time?
Well have we got something for you!
Ingredients:
- Organic WHOLE Milk (Premium Selection)
- 3 eggs (Cage free fowl only folks)
- I can't believe it's not butter spray (original)
- Flavoring of choice (i prefer Coconut but Orange/Lime is good too)
- Organic Cane sugar (Florida crystals)
- Unbleached Bread Flour (King Arthur Flour)
- Salt (Morton iodized)
- Ladel a.k.a Soup spoon or Deep Spoon)
METHOD
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Pour "a good amount" of milk into a "decent sized" bowl.
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Add sugar to taste (i.e. when it's sweet enough for you).
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Add "around a tablespoon of" salt.
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Add flavoring and mix well. Bonus points for adding real lemon/orange juice or coconut water if you have it available. Knowing a thing or two about coconuts though, you'll probably have to boil it off to get it concentrated enough.
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Whisk the three eggs vigorously (using a fork in a deep bowl works well).
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Add flour to the milk (forgot that didn't you?) until it is of "the right consistency".
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Add the eggs and then mix in one direction until the whole thing is consistent.
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Pour in some "I can't believe it's not butter spray", and mix again.
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Place two non-stick frying pans on the fire at "a decent temperature" (for faster cooking, and the ultimate "I'm teh awesome chef experience").
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Using your ladel, pour the mix into the frying pan and then, in a gentle circular motion, swirl the mix slowly around, thinning it out.
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Once the tips of the pan cakes have browned, flip over and wait for the other side. If after the first pancake you find that it's too sweet/not sweet enough, too thick/not thick enough, adjust, mix and pour again.
You'll notice you don't have the exact instructions. Half the fun is filling in the blanks.
Submitted by Exocet on Mon, 11/17/2008 - 01:59.
Puffed Chocolate Omelette
INGREDIENTS
- 6 eggs, separated
- ΒΌ cup (55g) caster sugar
- 2 tablespoons cream
- 1 tablespoon plain flour
- 120g dark chocolate, melted
- 20g unsalted butter
- 120g raspberries
- sifted icing sugar, to dust
- ice-cream, to serve (optional)
METHOD
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Preheat oven to 190C or 170C fan. In a large bowl, whisk together egg yolks, sugar, cream, flour and melted chocolate.
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Using an electric mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture with a spatula.
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Melt half of butter in a large ovenproof frying pan on low heat. Pour in half of egg mixture and allow to fry for a short period. Then bake omelette in-pan for 3-6 minutes, until puffed and set.
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Slide omelette onto a warm serving plate and top with half of raspberries. Fold omelette in half and dust with icing sugar. Repeat with remaining ingredients, except ice-cream, to make another omelette.
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Cut omelettes into thick slices and serve immediately with vanilla ice-cream, if you like.