#delicatedelights

You can use this classic crepe batter recipe to make thin, delicate, and tasty crepes that can be filled with a variety of sweet or savory things. It's great for dessert, breakfast, or brunch!

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1 tablespoon sugar. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, and salt together in a bowl. Beat the eggs in a different bowl, then add them to the dry ingredients. Pour the milk in slowly while whisking the batter until it is smooth and free of lumps. Add the vanilla extract and melted butter and mix well. Allow the batter to sit for around 30 minutes so that it can get a little thicker. Put a crepe pan or nonstick skillet on medium heat and lightly grease it with oil or butter. If you want to make the batter thin and even, pour a small amount into the middle of the pan and quickly tilt it in all directions. For one to two minutes, or until the edges begin to lift and the bottom turns a light golden color, cook the crepe. Using a spatula, flip the crepe over and cook for an extra one to two minutes on the other side. Place the cooked crepe on a plate and do it again with the rest of the batter. You can top your tasty crepes with Nutella, strawberries, whipped cream, or powdered sugar, or anything else you like.

Prep Time: 10 minutes

Cook Time: 20 minutes

Delicate and delightful, these Coconut Raspberry Macarons with Raspberry Rose Buttercream strike a balance between the sweetness of coconut and raspberry and the fragrant essence of rose. Ideal for decadent moments or special occasions.

Ingredients: 1 cup shredded coconut. 2/3 cup almond flour. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon raspberry extract. 1-2 drops pink food coloring optional. 1/2 cup fresh raspberries, mashed. 1/2 cup unsalted butter, softened. 2 cups powdered sugar for buttercream. 1 tablespoon raspberry preserves. 1/2 teaspoon rose water. 1/4 teaspoon vanilla extract. Pinch of salt. Additional fresh raspberries for filling optional. Powdered sugar for dusting optional.

Instructions: Preheat your oven to 325F 160C and line two baking sheets with parchment paper. In a food processor, combine shredded coconut, almond flour, and 1 1/2 cups powdered sugar. Pulse until finely ground. Set aside. In a large mixing bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar while continuing to beat until you have stiff, glossy peaks. Add raspberry extract and pink food coloring if desired to the egg white mixture and gently fold until fully combined. Carefully fold the dry coconut mixture into the egg whites until the batter is smooth and well combined. Be gentle to maintain the macaron's texture. Transfer the batter into a piping bag with a round tip and pipe small circles onto the prepared baking sheets, leaving space in between. Tap the baking sheets on the counter to remove air bubbles and let the macarons rest for about 30 minutes to develop a skin. Bake in the preheated oven for 12-15 minutes, or until the macarons have set and have a slightly crisp shell. While the macarons are cooling, prepare the raspberry rose buttercream. In a mixing bowl, beat the softened butter until creamy. Add the powdered sugar, raspberry preserves, rose water, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Once the macarons have cooled, spread a small amount of the raspberry rose buttercream on one half of the macaron and place a fresh raspberry if desired on top. Sandwich with another macaron half. Dust with powdered sugar if desired and refrigerate the macarons for at least 30 minutes before serving to allow the flavors to meld. Enjoy your delicious Coconut Raspberry Macarons with Raspberry Rose Buttercream!

Prep Time: 30 minutes

Cook Time: 15 minutes

Delight in the fall flavors with these Apple Cider French Crullers. They are light, fluffy, and have a subtle apple cider taste with a sweet glaze.

Ingredients: 1 cup apple cider. 1/2 cup unsalted butter. 1/2 tsp salt. 1 tsp sugar. 1 cup all-purpose flour. 4 large eggs. Vegetable oil for frying. 1 cup powdered sugar. 1 tsp vanilla extract. 2-3 tbsp milk.

Instructions: In a saucepan, bring apple cider, butter, salt, and sugar to a boil over medium-high heat. Reduce heat and add all-purpose flour. Stir continuously until a dough forms and pulls away from the sides of the pan. Remove from heat and transfer dough to a mixing bowl. Let it cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny. Heat vegetable oil in a deep pan to 350F 175C. Pipe the dough into 3-inch rings in the hot oil, using a pastry bag fitted with a star tip or a ziplock bag with a corner snipped off. Fry until golden brown, turning once, for about 2-3 minutes per side. Remove and drain on paper towels. In a separate bowl, mix powdered sugar, vanilla extract, and enough milk to make a thick glaze. Dip each cruller into the glaze, allowing excess to drip off, and place on a wire rack to set. Serve the Apple Cider French Crullers once the glaze has set.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Perfect Petit Fours Cupcakes are a delightful and elegant treat, perfect for special occasions or tea parties. The tender cupcakes are filled with sweet jam, covered in smooth fondant, and beautifully decorated to create bite-sized wonders.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. Assorted food coloring optional. Assorted jam or preserves for filling. Confectioners' sugar for dusting. Fondant icing for covering. Decorative edible decorations e.g., edible pearls, flowers.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set it aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. Gradually add the dry ingredients mixture into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. If desired, divide the batter into smaller bowls and tint each portion with food coloring to create different colors for your cupcakes. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once cooled, cut each cupcake in half horizontally and spread a layer of jam or preserves on the bottom half. Place the top half back on and lightly press to sandwich them together. Roll out the fondant icing and cover each cupcake, trimming off any excess. Decorate with edible decorations as desired. Dust the finished petit fours cupcakes with confectioners' sugar for a beautiful finish. Serve and enjoy!

Prep Time: 30 minutes

Cook Time: 15-18

"Delight in the flavors of our steamed dimsums at Retro Bollywood Dhaba! 🥟✨"

Experience the perfect balance of soft, translucent wrappers and flavorful fillings. Each bite is a burst of savory goodness that will transport you to the bustling streets of Asia.

Share your love for these delicate delights and tag your fellow foodies.

Get ready to savor the authentic taste of steamed dimsums that will leave you craving for more!

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View this collection on Polyvore