I got a bit ambitious in the kitchen the other day - the result being a fragrant rhubarb and rosewater upside down cake (posted, just so you know). This sprightly burst of energy also resulted in a humongous excess of rosewater syrup, which I am in no way complaining about, but how much can you actually do with it?
A lot, it turns out. My go-to would be a breakfast dish I often crave, being semolina porridge with rosewater, pistachios and stewed berries. The other, I have independently decided, is used to satisfy late night cravings in the form of paper-thin crepes with caramelised walnuts and a swirl of the delicately pink syrup. This decision was made after an early dinner (I overshot the mark when I got home) and when I was suddenly gripped with a sweet tooth craving at the same time cooking shows appeared on the television. Coincidence? Debatable.
(Don't worry, we'll come back to the semolina porridge. It's too good not to share.)
crepes
1 cup plain flour, sifted
pinch salt
2 free range eggs
1 1/4 cups milk
15g butter, melted
Place plain flour and salt in a large bowl, making a well in the centre. Set aside. Using a whisk, mix together the eggs milk and melted butter in a separate bowl or jug.
Gradually pour the milk mixture into flour and whisk, slowly incorporating the flour, until smooth and well combined. Cover and refrigerate for 30 minutes.
Heat a crepe pan or heavy based frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup of crepe batter into the pan at a time and swirl to coat the base. Cook for 2 minutes or until golden, turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
You can serve these deceptively delicious wafers of goodness with a simple squeeze of lemon juice and a sprinkling of sugar, or you can go all out (as I do 100% of the time) and pan-fry chopped walnuts, sugar and butter in a pan until golden, spread over each crepe, and drizzle rosewater over the top. My idea sounds better? Thought so.
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