Stacking things seems to be my forte. Now that I'm nearly at the end of the thesis journey, I have paper and books stacking up everywhere. On the floor, in the cupboard, bookshelves...etc. Less than 3 more weeks to go and I hope to finish it ALL. A few more chapters to edit, appendices to be included and references to be formatted and I should be done.
Then, I'm going to stand in front of the department, give a little wave and skip to the car.
Culinary Princess asked about our wedding plans! Things are looking good! We are hoping to confirm the Singapore reception venue, which will be Traders Hotel. Malaysia will most probably be Sunway Resort and for Perth, it's Bells Cafe and Functions. As for our outfits, I haven't looked into it much recently!!! =( Will do so once thesis is submitted, than it's wedding planning galore.
So back to stacking....
I came across this recipe years ago in a Food idea mag but never got around trying it. It was a slight challenge stacking crepes. Like I said, I'm a pro in stacking papers but when it comes to food, I'm a novice in it. Imagine my horror, when I realized that my crepes were too tiny for the baking tin that I wanted to use. Taking deep breaths, I took out a metal plate and attempted stacking on there instead. Since there wasn't a tall "border" around the edges of the plate, I couldn't fit all the filling in between the layers...so I used the remaining filling as a dip instead. ;p
Having said that, I was pleased with the outcome. The top layer was crispy and the savory cheesy filling was a hit.
Cornmeal Crepe Stack
2 tablespoons olive oil
1 chopped red onion.
500grams beef mince
diced red capsicum
1 can of corn kernels drained
250grams of chunky salsa (from your chips department)
1 cup of cheddar cheese
Crepes (makes 6-8 crepes)
1/4 cup of plain flour
1/4 cup of cornmeal/polenta
220ml of milk
1 tablespoon of butter
1) Make crepes batter
Combine flour and cornmeal in a bowl. Whisk milk, egg and 1 teaspoons of butter together. Add to the flour and cornmeal mixture and whisk till it becomes a smooth batter. Cover and let it rest for 30 minutes.
Heat oil. Add onions. Cook till done. Add mince, breaking it up as it browned. Stir in capsicum, corn and salsa. Bring to a boil. Simmer for 20 minutes. Set aside to cool.
3) Make crepes
Heat a 18cm (I think my pan was 10cm). Brush the pan with a little butter. Pour around 3-4 tablespoon of batter. Swirl to coat base. Cook for 2 mins till it turns golden and lacy. Flip. Transfer to plate. Repeat with remaining crepes.
Pre heat oven to 200C. Grease and line 20cm cake tin or a metal plate like me. Place 1 crepe into the tin. Spoon 1-quarter of mince mixture over crepe. Sprinkle some cheese. Top with another crepe. Repeat till you finish with a crepe on top. Bake for 20 minutes till the top becomes golden. Cool slightly and remove from pan.