Norwegian cod fillet with spinach purée

Today, I went to artexpo in New York, which is deemed as the most influential art trade in the world. I guess I got some inspirations out of it when presenting this plate, which is arty. IMG_5452.JPG


To make a purée is not difficult, and to flavor it you do have different options.



Lady Z Mille Crepes


My first time of making Mille crepes, mark. Excited. Credits to:
1. KitchenAid artisan high speed electronic mixer
2. Calphalon elit nonstick antiadhesif de luxe. I love it so much, you made my crepes.
3. BelGioioso Mascarpone cheese
4. Last but not least – New York

6 Eggs
Mascarpone cheese (16 OZ)
4 tbsp Unsalted butter(1 half stick)
Fine sugar
Pancake mix(or you can use all-purpose flour)
Heavy cream
Vanilla extract
Whole milk
Parchment paper

1. Make Crepe Batter
1 cup pancake mix (I used fairway buttermilk mix), 2 cup milk, 1/2 cup heavy cream, melted butter(4 OZ), 1 tsp vanilla extract, mix until smooth, set aside and let it sit, so the bubbles on the surface can be gone. Or you can use chopsticks top to smooth it out.


2. Make Filling
Use 4 eggs, separate the egg yolk and egg whites, in a big bowl, mix the separated egg yolks, 1tsp sugar(more or less due to your taste preference), 1/4 cup heavy cream, mascarpone cheese, 1/2 tsp vanilla extract, beat until smooth, set aside and let it cool.


3. Make crepes!
There are already many recipes teaching you how to make crepes, the point is that based on the size of the pan you use as well as the thickness of the batter, you need to find the appropriate heat (usually low-medium heat), and the amount of batter for each crepe. Do 20 ish of them, stack them with parchment paper in between if you do not have enough space to line them flat without stacking.

The point here is to make crepe as thing as you can, as in nice shape as you can (round and the same size, I know it’s ridiculous without machine), it took me almost an hour to just make 16 crepes for the first time, and my index finger get burned… … 厨房太小,往往手足无措,焦头烂额

4. Assembly of 20-Layer Crepe Cake:

Place one (1) prepared crepe on a large cake plate.

With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).

Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20ish layers.

The 20th crepe will be the last or top layer.

Refrigerate it for a couple hours if you can wait:)


5. Presentation
For beginners, it’s very difficult to make a perfect shape round cake, so carefully cut a slice, and nicely plate it, take a nice photo too, you made it! Congs!

I will write another blog when I get improvement. See you in next blog.