After taking a few months off to recuperate after graduation, I decided to start my job search this week. I still haven’t quite decided what I want to pursue as a career. There is a part of me that would love to continue working in a professional kitchen, and another part of me that is yearning for intellectual challenge. I want to do something I love. I want to change the world. I want to live on my own terms, create a life I love. There seem to be a million things I want to do: become a holistic nutritionist, go to graduate school, become Sheryl Sandberg or Beyoncé (haha), start an urban farm, go to culinary school, or work for a NGO. There are moments when I feel overwhelmed by all the possibilities, and I am learning to take a step back and tell myself that life is long. I am young. I have time.
You know, assuming I don’t die tomorrow.
Applying to jobs and putting yourself out there is a scary thing to do, and I have to remind myself that I am a fully capable human being with lots to offer. I tell myself not to second-guess my abilities and my potential. I need to lean in, and trust that if one door closes, another will open.
In the meantime, I am continuing to do the things I enjoy: spending time with loved ones, feeding my creative spirit (reading, writing, photographing), and developing delicious and nourishing recipes to share on the blog. I’ve been working on developing a masala chai hot chocolate for the blog, although I am feeling less than hopeful after a few failed attempts.
These matcha crêpes were supposed to be a part of a matcha crêpe cake with whipped vanilla coconut cream and toasted hazelnuts, but too many things went wrong along the way. My pan was too hot at the beginning, my oil began to burn, some crêpes were too thick, and in the end, only a few of the crêpes were good enough to make a whole cake. My whipped coconut cream didn’t set right, either. I wasn’t having the best day already, and at this point, I was beginning to feel slightly desperate. But I looked at my few good crêpes and thought: why not just eat them as they are, with a chocolate drizzle and some nuts?
Which is exactly what I did. And you know what? They were really tasty.
Get Your Matcha Game On
Lately, the food world seems to be fawning over matcha. Just this week, Bon Appétit Magazine shared a link on their Facebook page on matcha culture, calling it “the next big thing in tea.” Matcha, however, has been around for centuries. It originated in China during the Tang dynasty, and was brought over to Japan, along with Rinzai Zen, with the Buddhist monk Eisai in 1191.
Matcha is an antioxidant rich tea made from tea leaves grown in the shade, which allows the leaves to develop higher (and very impressive!) levels of chlorophyll and amino acids. Matcha also happens to be a natural energy booster, as it is the highest caffeinated green tea around. The natural fibre in matcha, however, helps to keep your energy levels stable by slowing down the absorption of caffeine. The only thing you have to fear about matcha is the whopping price tag: due to the labour intensive process of harvesting the leaves, good quality matcha can cost as much as $165USD for 20 grams. Lower grade matcha meant for culinary use can be found for cheaper, but I highly recommend buying a small (read: affordable) quantity of ceremonial grade matcha to try.
Matcha Crêpes With Chocolate Ganache + Toasted Hazelnuts
Makes 10+ crêpes. Cake serves 4-6.
Part 1: Crêpes
- 1 cup wholemeal buckwheat flour
- 1 cup unsweetened almond milk, at room temperature
- 1/2 cup warm water
- 4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp ground flax : 3 tbsps water, let sit for 5 minutes)
- 1/4 cup coconut sugar
- 4 tablespoons melted coconut oil or melted unsalted butter
- 2 tablespoons matcha powder
- a pinch of salt
- coconut oil, for cooking
1. Sift the buckwheat flour, matcha powder, salt, and coconut sugar into a large bowl.
2. In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
3. Add half of the flour mixture. Once incorporated, add the rest of the flour mixture.
4. Melt some coconut oil in a skillet over medium low heat.
5. Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
6. Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
7. Remove from the heat and set aside. Repeat with the rest of the batter.
Part 2: Chocolate Ganache
- 2 cups full fat coconut milk
- 1 cup or 175g dark chocolate
- hazelnuts, for garnish
1. Heat up the coconut milk in the top of a double boiler over medium heat.
2. Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
3. In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown, put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
4. Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.
Enjoy : )
Ever had matcha? What’s your favourite way to enjoy crêpes? Let me know in the comments below!
Wishing you much love and happy kitchen adventures,