A BOY AND HIS BANANA CRESPELLA ON A SUNDAY MORNING

This was such a comfort for a cloudy and cold Sunday morning. What a treat!! The edges were slightly crispy and the crespella itself was airy and tender. You can make your crespella plain, but the banana compliments the flavor so well. Topped with warm nutella sauce...nothing could make this boy happier for the moment. Well, Lego Ninjago was playing on the TV, so this completed it.

Crespella reminds me of a sweet street snack we have from my hometown, Indonesia, calls martabak manis. Martabak manis is somewhat more airy than that of the crespella, but pretty much similar. With the banana and the chocolate...oh, it's calling home to me :).

BANANA OVEN CRESPELLA WITH NUTELLA SAUCE

Ingredients:

3/4 cup all-purpose flour

2 large eggs

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 1/2 cups plus 3 tablespoons whole milk, divided

2 tablespoons unsalted butter
1 medium banana

1/2 cup Nutella

Direction:
Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

Cut the banana into two, lengthwise, then diced. Put aside. Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and scatter the banana pieces evenly throughout the batter. Bake until puffed, set, and golden, 20 to 25 minutes.

 Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Adapted from epicurious.com's recipe :: Oven Crespella with Nutella Sauce

MARTABAK TELUR

New year, new habbit...new things to think about. Although I did not officially make this my new year's resolution, it is my intention to get to know cooking from my home town better...the food from the lustrous Indonesia. My first experiment is a dish called Martabak Telur which basically is wrapped ground meat, eggs and shallots, served with cucumber salad. You can make your own martabak skin or use ready made egg roll skins instead...just like I used on the picture.

Although martabak telur is usually eaten as an afternoon snack, it also makes a wonderful breakfast. I can eat it anytime of the day really :)
Ingredients
Skin
500 gr flour
1 tsp salt
1 cup water
oil
Filling
400 gr ground meat [traditionally we use ground beef, but I use turkey in mine]
6 cloves shallots, minced
4 stems green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp ground coriander
1/2 tsp ground caraway
10 eggs
Skin | Mix flour, salt and water until the mixture forms a ball. Soak in oil for about 2 hours. Roll dough on oiled surface to form a square.

Filling | Heat a couple of tablespoons oil on a pan, add shallots and sauté until soft and aromatic. Add ground meat, black pepper, salt, coriander and carraway. Cook until meat is done. Whisk 2 eggs, add green onions and ground meat mixture.
Martabak | Heat some oil in a pan on medium low heat and place the skin. Place the filling mixture into the skin, just enough to leave some room on the sides. Fold the sides to form a package. Flip once the bottom side turned brown.
Enjoy with cucumber salad and hot chili.
This recipe is courtesy of my cousin Daisy Legimin: daisycooking.wordpress.com/2010/11/25/martabak-telur/