Crêpes Cake

Here is the 2nd recipe from last night's dinner for my grand-parents.
The desert. Which I'm having right now, because it's just so darn good.

Being that my grand-father and mother can't consume sugar, I've made this completely sugar free.

It consists of layers of thin crêpes, with a cream cheese frosting and a strawberry and rum compote. Oh yeah, it's as good as it sounds.

You'll have to excuse the bad picture, I forgot to upload them good ones. So using my trusty IPhone, I've just photographed my left over. lol

The ingredients

Crêpes:

• 4 eggs (or any substitute)
• 1/2 cup of melted butter, or margarine
• 1 cup of milk (cow, soy, almond)
• 1/4 cup of water
• 1 cup of flour
• 1 teaspoon of vanilla
• 1/3 cup of splenda 
• dash of salt

Strawberry compote

• 2 cups of diced strawberries
• 1 1/2 cup of dark rum
• 1/2 cup of splenda 
• 2 tablespoons of margarine

Cream Cheese Frosting:

• 1 block of cream cheese, at room temperature
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla
• 1/2 cup of splenda

Here we go!

Crêpes: 

1. In a large bowl, combine all the ingredients, except the flour, and whisk well. 
2. Little by little, add the flour, whisking constantly. We don't want clumps!
3. Store in the fridge for at least one hour. 
4. (Make cream cheese frosting and compote)
5. In an 8" inch non-stick frying pan, over medium-high, drop in a tablespoon of butter (or margarine, even cooking spray) and let it melt, making sure it covers the surface.
6. Scoop some of the batter and pour it in the pan making a very thin layer. Flip. Cook and plate. They cook very fast, so make sure not to burn them!
7. After every crêpes, spread some of the cream cheese frosting. Stack 'em up! 
8. Let cool.

Cream Cheese Frosting (while batter is cooling): 

1. In a bowl, using a hand-mixer of a stand-mixer, whisk all ingredients together. 
2. Done.

Strawberry compote (while batter is cooling):

1. In a sauce pan, over medium-high, melt margarine. 
2. Add the strawberries and splenda. Stir.
3. Add the rum, stir and let everything simmer for about 20-25 minutes on low. 

When all the crêpes have been stacked with the delicious frosting, slice it like you would a cake, and pour some of the warm compote on top. 

Eat and demand seconds.  :)

Cordon Bleu and Cornish Hens

Ahoy kids!

How are you doing on this amazing Monday? On my part, I'm quite exhausted. Leaving the details out, I've been very under the weather these passed few days. But don't you worry, it didn't stop me from attending a very interesting and awesome class at Le Cordon Bleu! Knife skills, watch out!

I had been waiting for it for months! I'm not sure how to describe the experience to you...  Imagine you were inside the Food Network, watching one of your favourite chefs show you the "how-to's". Mix that with being at one of the most prestigious culinary schools, in the world, with amazing kitchen-classes and foodies all around.

I went in thinking about Julia Child. Little did I know that I would come across this gem. I was starstruck.

Julia Child's diploma! (excuse the quality, I tried to sneak the picture)

We learned about every technique there is when it comes to knife skills. Granted, I need a lot of practice. But that's the kind of practice I have no trouble with. We used our new acquired skills on vegetables and a Cornish Hen. For you animal lovers out there, I'm sorry. We got to take it back with us. And I saw it as a perfect opportunity for me to test out a few recipes. 

I invited over my grand-parents. Like me, they love food and they had been looking forward to trying some of my stuff. 

So, for them, I made roasted Cornish Hen with a berry Merlot sauce with simple green beans and caramelized leek-onion rice. 

And for desert? Crepe Cake. (look for it later)

For the hens, here is what you need:

• 1 to 2 medium size hens (or 1 large chicken), quartered—2 supremes, 2 thighs each
• 1/2 cup of margarine
• 1 tablespoon of rosemary 
• salt and pepper

Berry Merlot Sauce

• 1 cup of dices strawberries
• 1 cup of raspberries 
• 1 1/4 cup of Merlot
• 1-2 tablespoons of splenda (you can use sugar)
• 1/2 cup of fresh, chopped basil 
• salt and pepper

Leek rice

• 2 cups of cooked basmati rice
• 1 cup of chopped leek
• 1 cup of diced onions
• Margarine
• Olive oil

And the easy steps 

Hens: 

1. Pre-heat oven to 425.
2. Mix in margarine, rosemary, salt and pepper and cover the pieces of chicken, over and under the skin.
3. Place the chicken in a oven-dish and pop in the oven. 
4. Cook for about 30 minutes, depending on your oven. (30-45 minutes)

Sauce:

1. While the chicken is cooking, over medium-high, in a sauce pan, pour the wine and add the berries.
2. Let it come to a boil then add the splenda and turn down the heat to medium-low. 
3. Let it simmer for about 5 minutes then add the salt and pepper. Simmer 10 minutes, stirring occasionally. 
4. Add half of the basil, and again, let it simmer 20 minutes. Stir.
5. Add the rest of the basil, turn the heat to low and leave it for about 15 minutes, stirring occasionally.

Rice:

1. For the cooked rice, follow the instruction on the package. While it is cooking, in a frying pan, over medium-high, put in the margarine and oil (about 1 tablespoon each), let melt a little bit.
2. Add the leeks. Cook for about 2 minutes.
3. Add the onions, stir. Lower the heat.
4. Cook everything for about 10 minutes, until the onions get golden and soft. 
5. Mix in the rice and take off the heat. 

For the green beans, 2 handfuls, I only blanched them in boiling water for about 5 minutes. 

Here is the final product: 

The sauce is so good. It would be delicious over ice cream, or yogurt. Even on waffles or toasts! 

Try it, and let me know! :)