This tasty recipe is a combination of my previous recipes where the result is a sweet dessert perfect for the summer! The semifreddo would have to be prepared at least the night before you want to enjoy this dessert. You can prepare each recipe and combine them all together for a sweet crepe that can help you cool down during the hot summer!
Crepes are a delicious and fun way to eat a snack, meal, or dessert. I remember I had my first authentic crepe in Paris with buckwheat and an egg in the middle. I’ve tasted two types of crepes which were European or Japanese. I personally prefer the crispiness and texture of Japanese crepes while Chai prefers the European style crepes (maybe because he grew up in Europe?) One of the wonderful things about crepes is that they’re so versatile that they can either be savory or sweet! Chai always gets a sweet crepe while I always pick a savory crepe. You can make both or either one with this easy crepe recipe as your foundation below! 😊
Yield: 10 crepes
Time: 20 minutes
2 large eggs
1 tsp brown sugar
¼ tsp sea salt
1 ½ cups milk
2 cups flour
In an electric mixer, mix eggs, sugar, sea salt,
and milk until well combined. Slowly add flour while mixing. As an alternative,
you can use a vitamix and blend until all the ingredients are well combined.
Spray the bottom of a frying pan with oil over
medium-high heat. Using a large ladle, pour the batter into the middle of the
pan and swirl the pan around so the crepe gets spread out evenly.
Once the crepe starts bubbling and 75% of the
crepe turns into a golden color, use a spatula to flip the crepe over and let
it cook on the other side for approximately 30 seconds to a minute or until it
turns golden brown.
Remove from heat and repeat the process until
batter is used. Serve crepes with sweet or savory toppings.
Caramel has always been one of my favorite flavors in anything sweet or related to dessert. It’s also one of my favorite additions in coffee drinks. I have a hard time resisting caramel covered popcorn or caramel flavored snacks as well! If I had known how easy it was to make caramel sauce then I would have made it more often (which may not be the best for my waist though!) This home-made caramel sauce is healthier in the sense that it doesn’t contain any preservatives, artificial colors, or flavors. You can use this caramel sauce to add a bit more indulgence in your dessert or drinks!~
Yield: 8 servings Time: 15 minutes
1 cup sugar
1/3 cup water
¾ cup heavy cream
2 TBSP butter
1 tsp vanilla extract
Combine sugar and water in a pot over medium
heat for a few minutes until the sugar dissolves and turns clear.
Raise the heat to medium-high and cook the
caramel for approximately 8 minutes or until a golden color.
Take the pot off the heat and add heavy cream,
butter, and vanilla extract. Stir until well combined.
Let the caramel sauce cool until room
temperature and store properly in a container and keep in a fridge for up to 2
This is the first ice cream I’ve ever made if you don’t count frozen popsicles and it’s way more delicious. It’s a rich treat that is bursting with lemon and sweet goodness. Lemon Semifreddo with Blueberries defines how to enjoy a frozen dessert during the hot summer with crisp lemons and fresh sweet blueberries. My family also loved it with Chai making “mm MMM” noises when he first tried it (music to a chef’s ears!) I hope you will also enjoy making eating this very tasty dessert this summer! 😊
Line a metal loaf pan (9x5x3 inches) with
plastic wrap and leave enough wrap hanging outside the pan. Spread the walnuts
on the bottom of the pan.
Over a pot of simmering water on medium-low heat,
set a metal bowl on top and whisk sugar, egg yolks, lemon juice, lemon peel,
and sea salt inside for approximately 7 minutes or until the egg mixture turns thick
Remove the bowl from the heat and continue to
whisk egg mixture in an electric mixer for 6 minutes on medium-high speed or
until double the volume. Set aside.
In an electric mixer, whisk heavy cream until
soft peaks form. Gently fold heavy cream into the egg mixture. Pour the mixture
into the metal pan, cover the pan, and freeze for at least 8 hours or
Using the plastic wrap that was hanging outside
the pan, gently place the semifreddo upside down onto a large plate. Serve
immediately decorated with blueberries.
This is a creamy and savory noodle dish with a spicy Korean kick from the gochujang (Korean chili paste) and gochugaru (Korean chili flakes.) You can adjust the level of spiciness depending on how spicy the gochujang you use is. Although it sounds counterintuitive, a lot of people from around the world eat spicy foods during the hot summers. I think the logic behind that is to sweat a lot from eating spicy foods and then cool down from your sweat. Regardless, this is a great dish to fulfill your spicy or noodle needs!
Yield: 1 serving Time: 20 minutes
1 udon package, cooked as per instructions and drained
1 TBSP olive oil or cooking oil
3 garlic cloves, chopped
¼ onion, cubed
2 mushrooms, sliced
½ cup heavy cream
¼ cup parmesan cheese, shredded
1 scallion, sliced
1 egg, fried
Ingredients for the spicy sauce
2 tsp soy sauce
1 tsp gochujang (Korean chili paste)
½ tsp gochugaru (Korean chili flakes)
Mix all the ingredients for the spicy sauce
together in a small bowl and set aside.
In a frying pan, spread 1 TBSP of olive oil or
cooking oil on the bottom of the pan and sauté garlic, onions, and mushrooms over
medium-high heat for approximately 5 minutes or until the garlic starts to turn
into a golden color.
Lower the heat to low, add noodles, heavy cream,
and spicy sauce mixture to the frying pan. Mix well and let it simmer for 5
minutes. Take the pan off the heat.
Add parmesan cheese and mix well. Serve immediately
with fried egg and scallions on top of noodles.