Strawberry Gâteau de Crêpes

 

It all started with a “I’m not in a mood for the usual cakes” type of gchat conversation with my sister whose taste buds have changed drastically ever since she started eating for two. 

 

“But make me something different, I'm craving for something sweet”.

Being at work, I tried to recall what I have in the pantry and fridge at home. Have they invented a refrigerator with scanners attached telling me what I have in stock at the touch of my mobile app? Mental note to self - if not, must look into it when I get home and patent the idea asap.

When I did get home, I acknowledged that ideas I come up with at work are sometimes not the best and I also decided to make a crepe cake. That was the better of the two.

 

This strawberry crepe cake is something that can be made with your usual kitchen staples...and some strawberries of course. I found out that in Australia, strawberries are in season today and everyday as they are farmed around the country in different climatic regions. How lucky we are living here!

This cake reminds of my childhood. When I was a young girl, I was never into cakes or desserts. Until one day, I walked past a fancy cafe in a department store in Taiwan and my eyes caught sight of a very similar strawberry crepe cake - it was the most beautiful cake I'd ever seen. I could not even begin to count how many even layers of golden soft crepes were sandwiching the ruby red strawberries sliced with such precision and the oozing pale cream. And so I just stood there, eating with my eyes until my mum whisked me away to run some errands.

 

I did go back to the same place a few years later. It certainly didn't taste as good as I had it in my head after all those time. But I can assure you that this one here, 20-something years later, definitely tastes like what it should have (although it does not look as good - the pastry cream did not have time to set in the fridge!)

These crepes are easy to make - you don't even need a crepe pan. I used my normal pan/wok and just measured the batter (1/3 cup) to make sure each layer is the same size.  The sweet, juicy and tart strawberries and the not-too-sweet pastry cream makes for the best paring. I made the crepe batter and the pastry cream the day before, making the assembling day a breeze!

 

Note: I cut the recipe below down completely by 2/3, resulting in around 10 crepes!

Strawberry Mille Crepes Cake (Gâteau de Crêpes)

Adapted from New York Times who adapted the batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan. 

For the crepe batter:

• 6 tablespoons butter
• 3 cups milk
• 6 eggs
• 1 1/2 cups flour
• 7 tablespoons sugar
• Pinch salt 

• 2 punnet sliced strawberries

For the vanilla pastry cream:

• 2 cups milk
• 1 vanilla bean, halved and scraped
• 6 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch, sifted
• 3 1/2 tablespoons butter

For the assembly:

• Corn oil
• 2 cups heavy cream
• 1 tablespoon sugar or more
• 3 tablespoons Kirsch
• Confectioners' sugar

1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.  

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes. (Since I cut down the recipe by 2/3, I somehow ended up with ~10 crepes).

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a very thin layer of pastry cream, then place the sliced strawberries on a thin layer to cover, and then cover with another layer of thin pastry cream. Cover with a crepe and repeat to make a stack of 20 (in my case, 10), with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

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Strawberry Buckwheat Scones

The past long weekend totally speeded up my week.

How did Thursday arrive so quickly?

I might still be basking in the afterglow of the weekend.

And how can I not when it looked something like this?

So apart from the usual stuff, this week has also been...

...at times, quiet. Which is necessary for my introverted self, otherwise I'd feel so drained out. I read somewhere that introverts may appear calm on the outside, but their inner worlds are always "noisy". True that!

...mildly confusing. An online personality test tells me a suitable career would be: interior decorator/designer, clergy, child care or office manager...hmmm so far from what I do!

...rather organised. I am in process of categorising my food ideas into tiny boards (aka Pinterest). No more stray bookmarks/labels here, there and everywhere!

...filled with the book of Psalms. So good for the soul. And God blesses me with friends who faithfully keep me in their prayers (even across the Pacific Ocean!) ;)

...disciplined and defining. Somewhat. Or maybe just a little bit. :)

I also had a situation in my fridge. Something along the line of buying too much strawberries and not having enough room to store them.

I knew I had to deal with this problem asap so got my thinking/creative hat on straight away!

The first punnet turned into a rustic strawberry galette as a post-dinner treat...so bloody red!

Another punnet got blended with milk and some other goodies. 

Strawberry milk is THE childhood food memory for me. Obviously non-fresh ones with artificial colours and flavours. So good...yet so bad.

Then the last punnet turned into scones! Buckwheat scones, to be precise!

Buckwheat belongs to the 'eat more of' section in my book. It is known to lower cholesterol and has a rich supply of flavonoids and other good stuff. I love the taste of it (although some might find it an acquired taste). If you like the Japanese soba noodle (made of buckwheat of course!) then you'll probably enjoy baking buckwheat flour too. Oh, the flour make for great breakfast pancakes too!

This is definitely a twist on your normal scone recipe. I like the combo of the tartness of the strawberry with the earthiness of the buckwheat flour, as well as sweetness coming from the honey I smothered on the scones! 

So don't forget to drizzle the scones with some honey because mathematically buckwheat + honey = match!

And of course cream too, if you'd like!

Strawberry Buckwheat Scones

Inspired by 'Wa sweet recipe'

• 150g buckwheat flour
• 100g cake flour
• pinch salt
• 1.5 tsp baking powder
• 75g unsalted butter, cubed
• 120ml milk
• 30g sugar (I used raw sugar)
• 6-8 strawberries, diced

Preheat the oven to 200C.

1. In a large bowl, sift together the flours, salt, sugar and baking powder.

2. Cut butter into small pieces and blend into the flour mixture with your fingertips. (The mixture should look like coarse crumbs).

3. In a measuring cup with the milk, add the strawberries to infuse for a short while. Then, add this mixture to the flour mixture. Stir just until combined. Do not over mix.

4. Transfer to a lightly floured surface and knead the dough gently a few times and then pat into a 2cm thick round. Using a round cutter (I think I used a 3cm one), cut out as many rounds as you can. Press dough together and cut out remaining rounds with the dough. 

5. Place scones onto prepared baking tray with baking/parchment paper, at least 1cm apart. 

6. Brush the tops of the scones with a little milk. This helps to brown the tops of the scones while baking.

7. Bake for around 13-15 minutes until golden.

Serve hot with honey and/or cream!

One thing I have desired of the LORD, 

That will I seek: 

That I may dwell in the house of the LORD 

All the days of my life, 

To behold the beauty of the LORD, 

And to inquire in His temple. 

For in the time of trouble 

He shall hide me in His pavilion; 

In the secret place of His tabernacle 

He shall hide me; 

He shall set me high upon a rock.

-Psalm 27:4-5

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Strawberry Rhubarb Crumble

One day soon, I hope to say something like,

"...so I bought a SLR camera and never looked back."

The truth is, at the moment I am looking back fondly on the days of effortlessly 'pointing and shooting' and not having to think about all the different settings and what they mean. I spent all afternoon getting acquainted with this new toy of mine and the super-zoom lens that I bought by 'mistake' (in Japan...it's a long story!)

I know it will get easier with experience and patience...I just look forward to that day.

Oh, and that is not the only thing new in my life.

Spelt flour. Wholemeal. Whoa. Never thought this day would come.

Rhubarbs have been sitting in the fridge for a week now.

Six punnets of strawberries are waiting to be eaten.

No time for pie crust...

Looks like a crumble will do :)


Strawberry Rhubarb Crumble

Recipe from 101 Cookbooks

• butter for greasing skillet/pan (about 1 tablespoon)
• 3/4 cup / 3 oz / 85 g spelt flour
• 2/3 cup / 3 oz / 85 pine nuts, lightly toasted
• 1/2 cup / 1.5 oz / 45 g rolled oats
• 1/2 cup / 2 oz / 60 g natural cane sugar (I halved this)
• 1/2 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup / 2.5 oz / 75 g unsalted butter, melted
• 1 tablespoon cornstarch
• 1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar - I halved this)
• 1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
• 12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
• 1/4 cup / 60 ml port wine (optional - I excluded this)

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again.

Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.


Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.

Serves a small crowd, 8 - 12 servings.

This is the first time I have baked strawberries. Normally I'd think it is a waste to cook such fresh berries, but I just have too much of it in the fridge ;)

The rhubarb and strawberry combination exceeded my expectations (in the past I just couldn't imagine how this could work) and the crunchy topping is just as delicious as a normal crumble - and healthier too, although I would probably decrease the amount of pine nuts next time as a personal preference.

Anyways, I'm ready for a new week ahead...

Have a blessed week!

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