♥val: December 2009

Aim for the day : Make a crepe cake in 2 hours
Participants : Joey, Valerie, Alan Siew
Location : The Kitchen
Time : 5 p.m

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first,

look for a decent recipe from the net

this is the recipe i used for the crepe batter:

- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1 1/2 cups all-purpose flour
- 7 tbsp. sugar
- Pinch salt

START WORKING

prepare the ingrediants and equipments

get help from friends

7 tablespoon of butter finally end up to be the whole chunk of butter...==

cook the butter till a nutty aroma is produced and leave to cool

prepare the eggs

and the sugar
(i find this is the best "position" to measure the sugar in a cup)

beat the eggs and sugar together
but not too much
just to melt the sugar in the eggs

measure the milk

(joey wouldn't believe my measurement..so she stared at me while i was measuring the milk)

boil the milk and leave to cool

combine EVERYTHING together
best to combine with the spatula so less air will be incoporated in the mixture

done with the crepe batter

cover with plastic and put inside the fridge overnight

but i'm going to use it straight away because i was lazy yesterday XD

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serve the crepe cake with some creme anglaise

it will taste so much better!!!!!!

you can vary the flavour of the anglaise

i made earl grey flavour anglaise because i couldn't find vanilla bean in the market and i don't like to use vanilla essence as it has this fake vanilla flavour that i hate alot.

recipe for the earl grey creme anglaise:

- 250 ml milk

- earl grey

- 80 g egg yolks

- 50 g sugar

separate egg yolk from egg white

red coloring in the egg whites
ewwww!!!!!!

heat up milk (not to boil) and infuse earl grey into the milk
beat the sugar and egg yolks together till light
boil the milk
pour the boiled milk into the egg yolk mixture half by half (careful not to cook the eggs)

put the mixture on water bath

cook to 85 degrees

while cooking, remember to stir constantly

and the anglaise is done!!! ^^
leave to cool down in fridge

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let me introduce you to the newest member of my equipments

KENWOOD

she's going to be one of my greatest helper ever!!!

for the crepe cake filling (cream that goes in between the layers)

i made creme chantilly which is really really really simple to make and taste quite nice too~

recipe for creme chantilly:

- 1000 g whipping cream

- 100 g icing sugar

[the amount of icing sugar is 10% amount of the whipping cream]

just whip up the whipping cream till very soft peak and add in the icing sugar

whip till soft peak or desireable consistency

careful not to overwhip the cream!!!! or you'll get butter!!!
leave in the fridge

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start cooking the crepes!!!!

prepare a non-stick pan, wipe the pan with tissue and a little oil
val's little advice: prepare also a pair of chopsticks and a plastic "铲"
you will find them really really useful!!

to cook the crepes,
just pour suitable amount of batter into the pan and cook
flip cover when the base starts to turn brown
DO NOT BURN THE CREPES
when both sides and ready,
remove from pan and leave to cool