Sesame Street!

Hey hey Fancakes!

This past weekend I went with a few of my friends for dinner at a Japanese restaurant. Everything we got was delicious but what stuck with my tastebuds was a black sesame ice cream dessert. I love black sesame. Really, I love everything sesame so it’s no surprise that once I got a taste of that sesame goodness, I just kept wanting more. And that is why, this week, I basically had not choice but to make Sesame Crepes! (original recipe from food and punch)

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A quick note on the recipe before I dive into the flavor profile. The original recipe calls for rice flour, but I just don’t think that rice flour makes for good crepes – it makes the crepes more prone to cracking (you can see in the picture that the crepes are breaking a bit). Anyway, that’s why my recipe calls for regular flour but feel free to experiment with whatever flours you like.

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Flavor-wise, the sesame flavor is subtle, but definitely there, and, since they get mixed into the batter and sprinkled onto the crepes, there’s definitely a nice crunch to the crepes. On their own, the crepes are lightly sweet, and the orange blossom water comes through just a bit. With the extra honey and lemon, these crepes are the perfect snack – I’m definitely making them again!

3.5 out of 5 stackies: stackiestackiestackie .5

Ingredients:

(makes 8 crepes)

1/2 C flour

1 egg

1 1/2 Tbs sugar

1/4 tsp salt

3/4 C milk

1/2 T butter, melted

1 tsp orange blossom water (or vanilla)

1 Tbs sesame seeds + more for sprinkling

honey

lemon

Directions:

Sift together the flour, salt, and sugar. Whisk in the butter, milk, egg, and orange blossom water until you get a very smooth batter. Stir in the sesame seeds.

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Cover the batter with plastic wrap, making sure the wrap touches the surface of the batter and put the batter in the fridge for at least 1/2 an hour.

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Lightly butter a nonstick pan and set it over medium heat. Giving the batter a quick stir, cook 2 Tbs of batter at a time. Swirl the batter around the pan so that you get a very thin crepe. Sprinkle a few sesame seeds on top of the crepe before it dries. Cook for about 2 minutes until the edges are crispy.

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Flip and cook for another minute or so.

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Continue to cook the crepes, stacking them up on a plate as you go. The residual heat will keep them nice and pliable.

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When you’re through cooking, fold them into quarters, and sprinkle them with honey and lemon juice.

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