About Soy--Make your own soymilk, and save the okara to make desserts!
Soymilk is quite easy to make, and it only costs pennies. The freshly made soymilk tastes way better than the store bought. Just soak soybeans overnight, blend them really well with some water, and boil the mixture. Then use cheese cloth to filter out the okara(soy pulp)--you get your own soy milk! Okara is soft and sweet, rich in protein. You can make lots of desserts using it!!
Here is a video showing you how to make soy milk--it's not me~~
I made some crepes for dinner. Gosh, I was hungry. They are so good! Although they don't look exactly like their cousins from Paris...
I used whole wheat white flour, so no guilt here..
I put some red wine pickled red onion slices and peaches inside, and drizzled a little Kefir Yogurt. You need a valid ID for this, fellas..
Sweet heart, strawberries?
What's inside? Papaya and okara! I just love the clean, sweet flavor of papaya and healthy smooth texture of soy!
How about make them like a fan?
They disappeared in the speed of light. If my timing is right, 1min for the first one, 30 sec for the second one, and the last one? I just put the whole thing in my mouth, and crunch!
How to make crepes?
Basic crepes with cognac
About 12 small or 8 large crêpes.
James A. Beard
- 7/8 cup flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 3 eggs
- 1 teaspoon grated lemon rind (or a lttle grated vanilla bean)
- 2 tablespoons cognac
- 2 tablespoons melted butter
- 1 1/2 cups milk
For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.