Blessings + Good Food turns one today!! I honestly never thought I would be able to keep something up for a year. I first started this blog during my visit to Taiwan when there were so many beautiful things I wanted to share with people but did not want to overcrowd other social media and had more words to say than a caption. In my blogs before this one, I would always keep it up for a few weeks, maybe a month, then abandon it and deactivate it several months later. And I thought that was going to be the same thing with this one, but yet I surprise myself and the blog is still alive today.
I never thought I would come to love writing a post or taking picture of food as much as I do. I was never the best at Language Arts in school and I only have an iphone. But the thing I love the most about writing here is that there is so much freedom attached to it. Am I allowed to say something in particular without offending someone? Do I actually have readers who follow with my stories? Is this photo or story interesting enough where people will be intrigued by it?
The answers to these such questions are not yes and no or no and yes, but rather, it does not matter. While the world is so full of judgement of other people, what other people think, how many likes you receive and where on the social ladder you stand, the blog has become a place where none of it matters. I do not have to worry about what other people think because I do not know if any of this is actually read by people. I can openly express how I feel and what I think because readers can very easily enter and exit websites. The blog has become a place where I can fully and freely express what I love and am passionate about.
Thank you Blessings + Good food for that freedom! We’ve made it one year in and lets go for another.
Berry Crepe Cake
Double batch of crepes, recipe below
1/2 batch of Pastry Cream
3/4 c heavy whipping cream + 4 Tbsp sugar
1/2 c blackberries
1/2 c raspberries
1/2 c blueberries
2 Tbsp sugar
When making the crepes, you can speed up the process by using two 6in nonstick skillets. Set each crepe aside to slightly cool before stacking together to cool completely for at least one hour. Two batches of batter will make approximately 36 crepes.
Once all the crepes have been completely cooled, whip the whipping cream with sugar until stiff peak. Take 1/4 cup into a separate bowl and whip with the pastry cream until light and fluffy.
Take a small handful of each berry and set aside and save for the topping. In a blender, blend the rest of the berries with 2 Tbsp of sugar. Fold into the remaining whipping cream.
Alternate layers of both pastry cream and berry whipped cream until you have used 30 layers (or more if you want it higher) of crepes. Use the back of a spoon or small offset spatulas for easy spreading. Top with the berries you have set aside and dust with powder sugar. Keep refrigerated.
recipe adapted from Gordon Ramseys Crepe Suzette
1 c sifted flour
200 ml milk diluted in 75 ml water
2 Tbsp melted butter, cooled to room temp
zest of 1 orange
1 Tbsp sugar
50 ml milk, set aside
Sift flour and salt together. Break eggs into flour and whisk together thoroughly. Gradually add milk and water mixture. When it is just mixed together until smooth, whisk in butter and sugar. Strain and filter out the mixture through a fine sieve or sifter to remove any remaining lumps. Stir in orange zest and refrigerate for at least 1 hour for the batter to relax. When ready to use, gently whisk in remaining milk to thin out batter. Heat a nonstick skillet to medium-high heat and coat with a thin layer of butter. Once hot, take a ¼ measuring cup and ladle it onto the skillet. Quickly rotate the pan so the batter evenly coats bottom of pan. When the edges lift from the pan, that is when you know it is ready to be flipped. Each side should only take 1-2 minutes. When both sides are done, remove from heat and fill as desired.