20 - Layer Crepe Cake

This is an easy and fun recipe to make.  Do not be discouraged by the long recipe because it is a step-by-step process.  I got some help from 'What's cooking America' site, but altered the recipe to my diet / taste.  You will need the following ingredients:

Crepe Batter:

6 tablespoons butter
3 cups milk
6 fresh eggs

1 1/2 cups all purpose flour

7 tablespoons granulated sugar (if you prefer to leave the sugar out or substitute sugar with another sweet ingredient, feel free to do so-adjust the ingredients to your liking / diet).

Pinch of salt

 

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. 

In a bowl using your electric mixer at high speed, beat the egg whites until reaching a nice stiff peak, mix together the yolk, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.  The longer the better. 

Note: Beating the egg whites first will make the crepes airy and light (this is a personal preference).

Use a crepe maker or a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute a small ladle Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use your judgement! Using a spatula, turn it over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet with parchment paper. 

Recommendation: I prefer to use the crepe maker, but in the event you do not own one, use a nonstick pan.  It is easier to flip over the crepes while making them.

Pastry Creme Filling:

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract or another flavor / liqueur
1 teaspoon hot water
2 tablespoons whipped cream

 

In a mixing bowl beat the egg white until it has reached a stiff peak, add the yolk, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from the heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract (or another flavor) and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Creme has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).

Note: As with the crepe recipe, beating the eggs white first will make the creme feel light and airy / fluffy. (this is a personal preference) 

 

Assembly (the fun part)

Place one crepe on a large cake plate.

With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture.

Cover with another dry crepe and repeat covering with the Pastry Creme until you have reached 20 layers.  You should be fine if you have less or more than 20 crepes.

Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving.  Serve and garnish with fruits of your liking or just serve as is.

Note: I have not tried this myself, but given that it is fall, you could experiment by layering very thinly sliced apples or pears.

 

 

                                                                     Source: A whiff of lemongrass

 

 

Osaka Style Okonomiyaki (おこのみやき)- Japanese style pancake (Osaka)

Osaka style okonomiyaki (おこのみやき) is a great snack for lunch or dinner.  The inspiration came from the okonomiyaki flour we bought at a Japanese grocery store.

You will need the following:

• 1 cup okonomiyaki flour
• 3/4 cup water
• Shredded cabbage
• 2 pieces of green onions (thinly sliced)
• 2 eggs
• 9 pieces of sliced pork belly or ham in pork belly's absence
• Otafuku okonomi sauce or mayonnaise in sauce's absence
• Oil for sauteing

Mix water and flour in a large bowl.  Add the rest of the ingredients (except the pork belly) and mix gently.  Divide the mixture in size portions of your choice.  In a medium size skillet heat the oil.  Place patties in skilled and layer the pork belly on top.  (I used ham so I mixed the ham with the rest of the ingredients).  Cook for 3 minutes or until golden brown.  Flip on the other side.  Do not press.  Flip again to ensure it is fully cooked. 

Serve hot and with the okonomi sauce or the mayo. 

Enjoy! 

Open Face Belgian Sandwich with Goat Cheese

This is a great snack or light lunch or dinner on a warm or cold day.  The inspiration for this snack came from a Belgian meal I had lately. 

You will need the following:

• 2 loaves of bread
• 2 slices of prosciutto
• 1 medium size pear
• goat cheese
• soft butter or olive oil

Butter or oil the loaves of bread first and put the slices of prosciutto.  Cut the pear in thin slices and add them on the top of the prosciutto.  Sprinkle with goat cheese (or a cheese of your choice--I just love the flavor of the goat cheese with the sweetness of the pear).  Broil in the oven until the cheese has melted.  Enjoy while hot.  You may add fresh arugula for taste after you have pulled it out of the oven. 

The open face sandwich goes great with a hot bowl of soup. 

Enjoy!

Home Style Vegetable Soup (French) - Soup bonne femme

Home Style Vegetable Soup (French)
Soupe bonne femme

I decided to make soup on a cold day like today, hence consulted a French cook book I have from Bocuse.  'Bocuse in Your Kitchen'.  It is a great inspiration for cooking French food. 

I did minor modifications to the recipe since I did not have leeks and sorrel leaves.  It turned out to be a very delicious soup. 

You will need the following:

• 6.5 cups of water
• 1.5 teaspoons coarse salt
• 7 tablespoons butter (105 g)
• 1 large onion (peeled, halved and sliced)
• 1 large or 2 small leeks (cleaned and sliced)
• About 1/2 pound (250 g) young green cabbage (sliced)
• 2 medium potatoes, peeled and diced
• 2 cups tightly packed (100 g) sorrel leaves (chopped)
• Nutmeg to taste
• Salt and pepper to taste

Boil water and salt together in a saucepan.  In another saucepan (large enough for the ingredients) melt 5 tablespoons of butter; when it is sizzling hot, add the onions and leeks.  Brown them lightly over moderate heat.  Add the cabbage and stir until wilted.  Pour the boiling water into the pot with the vegetables and add the potatoes.  Simmer for 30 minutes (uncovered).  Add sorrel leaves and cook for 5 minutes. 

Warm soup tureen by pouring hot water in it.  Swirl it around so the tureen is warm enough.  Pour out the water.  Add a little nutmeg and salt to taste to the tureen.  Pour the soup into the tureen afterwards.  Add the remaining butter and serve hot.

I served this soup with an open faced Belgian sandwich and oven roasted brussel sprouts.

I hope you enjoy this soup as much as I did! 

Happy eating.