Category: Desserts, Recipes | Post by: Andrea Wong
Most of my memories of my Nana either involve food or her garden. She used to grow the most amazing chrysanthemums with huge blooms, big like the size of a small saucer. Perhaps that doesn't sound so large to you but when my chrysanthemums (the one or two times that I have tried to grow them) were about the size of a golf ball, it does make me wonder what her secret was!
Nana's cooking was similarly riddled with secrets. Normally it was typical everyday Chinese food, but delicious! She was known for making up her own versions of dishes comprised of a mixture of English and Chinese cuisines, or making up 'interesting' dishes never heard of before! That, coupled with her early childhood in Singapore means that it had us guessing whether something is a Nana-dish or an adaptation of something that she had years ago.
One of these dishes, the family thinks has its origins in Singapore, is one of my favourites. Our family call it bok charn, which is almost exactly like a crepe. Nana used to cook it on one side only and not have any toppings, so it was kind of savoury, kind of sweet. My mum and her siblings anglicised it by added lemon and sugar, and I cook mine quickly on the other side and that, I think, makes them perfect.
Nana's recipe calls for arrowroot flour, which you can get in packets from the supermarket. It is gulten-free although it needs to be mixed with something like ordinary flour otherwise it is too rubbery-stretchy. The arrowroot gives the mixture a nice slightly crunchy top. If you don't want to use arrowroot, you can use ordinary flour instead.
This recipe is quick and easy. My brother or I used to whip up a quick batch after school as a snack, proof that it's easy enough to do any time... whenever the desire strikes you. Add with your favourite topping when it's done and you're away. Try lemon and sugar, nutella or jam.
The batch of bok charn that I made over the weekend was devoured by friends. I'm glad that they enjoyed them as much as I do! Give it a try as a snack, dessert or breakfast - I'd love to know what you think of it.
Nana's crepes
Makes approx 12 crepes
Ingredients
1/2 cup arrowroot flour
1/2 cup flour
3 tbsp sugar
2 eggs
1 cup milk
Directions
- Put the arrowroot, flour and sugar in a mixing bowl and add the eggs. Mix well to combine
- Slowly add the milk and mix with a whisk or fork until the mixture is lump-free and fairly thin, about the consistency of unwhipped cream
- Heat a small frying pan (I used a 20cm pan) on a medium-low heat
- Add a small knob of butter to the pan and pour in a small amount of the mixture into the pan and swirl it around to coat the bottom of the frying pan thinly
- Cook gently until brown on the bottom. Flip and cook for another 30 seconds
Serve immediately or at room temperature with your choice of toppings. My favourites are lemon and sugar, or jam and cream.