This week , I baked the heart warming Potato Gratin , which is just what you need when the weather is freezing outside like this time of year.
I don’t know about you , but I spend so much money on snacks and sandwiches through out the day ,which not only are not filling but expensive and lets face it , with student has spare money laying around to do it everyday.
So after I backed this Potato Gratin , I worked out it costs a lot cheaper , and lasts a lot longer.
I followed the main traditional principles of making the recipe , however I added a bit of my own twist to it.
I made a short video to demonstrate this. Take a look at it , make it and enjoy it :).
This version is very similar , to the dessert version:
1- Mix the milk, eggs, the vegetable oil plus the plain flour and the salt.
2- Once the mixture is nice and smooth give it about 10 minutes before using it.
3- Meanwhile prepare your frying pan by adding 2 spoons of vegetable oil and putting it on high heat.
4- To that add your chopped onion and mushroom then a pinch of salt and pepper.
5- Then cook them until the onion is nice and soft and turned a nice caramel colour.
5- Then prepare your other frying pan for the crepes , personally I like to wipe the pan with butter before I start using it, as it helps the crepes not to stick to it.
6- Then put the pan on medium to high heat for two minutes.
7- Next pour the mixture into the frying pan , making sure to move it around the pan to cover the whole surface.
8- Give it time to cook , lets say about 2 minutes , then flip it over and do the same to the other side.
9- Then sprinkle the cheese while it’s still hot so that it melts inside.
Then voila , bon Appétit 😉