***This post goes out to Joooane, who made a foodwish for crepes.

It must’ve been one of my unlucky days today. First of all, I’ve never spilled so many things ever before this post. First I spilled melted butter over the kitchen floor, then half of a brand new bottle of vanilla extract and then, to top it all off, I spilled my drink (cherry limeade!) all over my desk while I was editing the pictures. Secondly, I just realized that I forgot to save the name of the person who asked for this foodwish before I answered the message, so now I have no idea who this post goes out to. My sincere apologies, but please claim your foodwish if you see this?

Update:

Joooane replied to your post: Making Butterscotch Crepes

Haha, I claim my foodwish for crepes! THANKYOU! (:

I knew it was a name with lots of “O”s in it (I kept trying to find “Loooraine” in my followers list, to no avail). Thanks for claiming it! :D

CREPES:

[ 1 cup flour + 2 eggs + 1/2 cup milk + 1/2 cup water + 1/4 teaspoon salt + 2 tablespoon butter, melted ] OPTIONAL: Cream cheese, softened, for filling.

Beat the eggs lightly in a bowl

In a mixing bowl, whisk together the flour, salt and eggs.

Gradually add in the milk and water, stirring to combine.

Add the melted butter and beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Repeat steps until all the batter is gone. Stack the crepes on top of each other to keep warm (or just keep the plate in the oven covered with a piece of foil) while you make the butterscotch sauce:

BUTTERSCOTCH SAUCE:

[ 4 tablespoon unsalted butter + 1/2 cup packed light or dark brown sugar + 1/2 cup heavy cream + vanilla extract + salt ]

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Tweak it to your taste, whisking well after each addition.

Serve the crepes with the butterscotch sauce.

Enjoy!

Estimated Nutritional Information:

Makes about 8 crepes, serves approx. 4-8

Per Serving:

Total Calories: 215kcals

Carbohydrate: 32.8g

Fat: 15g (9.7g saturated)

Protein: 26g

Cholesterol: 131mg

Mille crêpe means layers of crepe, which is essentially what this is. From the outside it looks like a divine strawbies covered cake, when what it really is is just another shortcut for those who hate to bake.

Crepes are so versatile that I was going to make a savoury crepe dish too. But I ran out of time, so that’s for next week. (maybe!)

So the principle behind this “crepe cake” is to make a massive amount of crepe batter and then essentially make an obscene amount of crepes. I was working with two pans at the same time to make this cake. The French said that you get to make a wish while flipping a crepe, so just think about how many wishes you’ll get to make while making this. At the very least it will help you get through the odious task of making 20+ crepes :)

Crepe Batter:

*recipe from allrecipes

[625g all-purpose flour + 10 eggs + 600ml water + 600ml milk + 10g salt + 150g butter (melted)]

Crack the eggs into a bowl, add the salt and whisk lightly

Add in the flour

Whisk the flour into the egg

Add in the milk and water while continuously whisking

Melt the butter

Add into the batter and whisk until mixed well

Use a ladle to measure 1 to 1 1/2 ladle per crepe

Pour 1 to 1 1/2 ladle of batter onto a non stick frying pan

Spread the batter thinly by moving the pan around

When it turns opaque, flip the crepe

Keep doing this until you end up with a batch of 20+ crepes. Set aside to cool

Now while you wait for the crepes to cool, you can start making the filling/icing. Here I’m using Swiss Meringue Buttercream, a recipe I picked up from Martha Stewart’s website. This was quite a challenge for me to make since I used a manual whisk. It turned out allright in the end (thank goodness!), but I recommend using an electric whisk for those who are faint at heart.

Swiss Meringue Buttercream:

[10 large eggwhites (300ml) + 480g granulated white sugar + 918g butter or shortening + 2 tsp vanilla extract]

Firstly, you need to set up a double boiler. So take a metal bowl and set it over some simmering-boiling water.

Add in the sugar and eggwhites to the bowl. Whisk lightly straightaway.

Keep whisking until all the sugar has dissolved and the eggwhites feel warm-hot to the touch. Take it off the heat

Now you can either put the mixture into a whisking bowl and turn on your electric mixer to high and whisk it into fluffly heaven, or transfer to a larger bowl and start to whisk it manually. Whisk like you’ve never whisked before, because if you don’t, then the recipe won’t work. And that’s a lot of eggwhites down the drain.

Whisk until the eggwhites become stiff and glossy, like this.

Then slowly add the butter or shortening (room temperature) while continuously whisking. Add in the butter a piece at a time, and wait until it has been fully incorporated before adding another piece. By the time you’re done, the buttercream would look like this. This might not look too good, but with continous whisking it will become smooth again. Set aside and refrigerate

Assembling the cake:

Take some fresh strawberries, take off the stem and slice (pretty) thinly.

Get your stack of crepes

Spread the buttercream on top of one, and put another on top. Then spread the buttercream on top of that one, and put another one on top. You get the point. Do this until you’ve used up all your crepes, or you’ve got the height of cake you want

Then cover the entire cake with the buttercream. You’ll do a better job than I did, I’m sure.

Then lay on the strawbies! Arrange it as you please until it covers the entire sides of the cake. Then place some whole strawberries on top and finish off with a dusting of icing sugar. Put it in the fridge for 1-2 hours to firm up.

Enjoy! :)