Napoleon's Crepe with Apple Compote

Yields 8 crepes:

(Crepes)
100 g flour
40 g sugar
2 pinches of salt
2 (100 g) eggs
250 g milk
20 g butter, melted

*Just use milk, not a mixture of water and milk (using some water seems to make good moist pancakes but not for the crepes)

(An apple filling)
2 apples, sliced thick
140 g sugar
Lemon juice from 3/4 lemon
2 vanilla stick

1. For crepes, put flour, sugar and salt in a bowl (dry ingredients). In a separate bowl mix eggs and milk (wet ingredients).
2. Add the above wet ingredients gradually into the dry ingredients and combine melted butter. Cover and chill in the fridge for about an hour.
3. To make the apple filling, simmer apples, lemon juice, sugar and vanilla stick in a pan without a lid on for about 7 - 10 minutes over medium heat.
4. When apples look slightly transparent (but not soft leaving some crunchiness), remove from the heat and strain.
5. Pour crepe batter onto the pan and cook until it browns and turn it over to quickly cook for about 7 - 10 seconds.
6. Spread a crepe and place apples on it and fold it in quarters.

Adjusted from
http://www.nhk.or.jp/kamado/recipe/15.pdf

Homemade Strawberry Jam and Cookies

Strawberry jam:
2 pack strawberries (420 gram)
70 gram - 96 gram granulated sugar (1/2 or 2/3 x 1/3 amount of the strawberries, as you prefer)
1 - 1.5 quarter lemon juice and zest

1. Slice strawberries half
2. Add sugar into strawberries in a bowl and mix them well
3. Wrap the strawberries in a bowl and leave it in the fridge overnight
4. Simmer the strawberries in a middle-sized pot at a low heat for about15 minutes