Note: Hi everyone, I want to apologise first off as you’ve probably noticed I haven’t posted much this last month. New recipes will be a little scattered over the next few months as well as I am finishing up in Korea and moving home. Further, I will be travelling the month of September but more on that later. Consequently, other things have taken a slight priority over cooking: eating at all my favourite restaurants, weekend trips, goodbye parties, editing all my packing etc. I hope to post at least twice a month with a new recipe and the next one will be up soon. Regardless of whether I get to post a new recipe twice a month I will still participate in the In My Kitchen Series by Celia @ Fig Jam and Lime Cordial and the Tell ’em Tuesday Link Up by Kim @ peeled.
“Isn’t it nice to think that tomorrow is a new day with no mistakes in it yet?”
Before I ever even really fully conceived the idea of “Spoon in a Saucepan” one of my friends asked me to help out on her blog which is aimed at expats who live in the area of Korea that I live in, Sejong City. Besides doing restaurant reviews and posting directions to places like Costco, I also became involved (and still am involved) in a cooking blog, “What’s Cooking?” which suggests dishes and ways of cooking when you only have a one ring stove.
A lot of expats in Korea only have a one-ring stove and no toaster, no toaster-oven, slow cooker etc. It can be quite hard to adjust to and some people end up preferring to eat out for nearly all their meals. However, from the first morning in my apartment, I rose to the challenge (scrambled eggs!) and haven’t ever looked back. Granted, I have since bought a slowcooker, toaster oven etc but I manage to cook entire meals using only one ring. Although aimed at expats living in Korea, particularly in the Sejong City area, you might find these recipes intriguing. So, if you are curious as to how someone like myself who loves to cook can manage with just one ring check out the below recipe.
This recipe was my very first one and I have learned so much since then. I am really grateful that my friend, Salgu, gave me the opportunity to share some of the dishes I make but also for helping me to realise that I really wanted to start my own cooking blog. So here’s to beginnings because without them we can never actually accomplish anything.
Savory Crepes with Stir Fried Vegetables
(Originally published on the Sejong Dish)
- 1 cup of flour
- 1 cup of milk (regular or soy milk)
- 1 egg
- 1 tbsp olive oil, plus extra for greasing the pan for the crêpes
- 1 bell pepper – cut into strips
- 1 carrot – cut into strips
- 1 onion – sliced or chopped
- 2 inches courgette – cut into strips
- 1 broccoli – small, chopped
- 1 handful mushrooms – cut into slices
- 1 tsp. herbs if you have them: basil, parsley, thyme
- pinch of chili flakes
- salt and pepper to taste
To read more click here