Breakfast · cakes · fruit · Personal



neurotic: i found myself really going through it for this post – i can’t seem to explain, but i’ll try.


food: i thought this post would be great for a friday since this embodies the perfect stay-at-home romantic/single-af-and-happy/just-because-i-want-to breakfast/brunch idea. i’m not too ashamed to say that lately i’ve been deficient on inventiveness. i’ve never been much of a summer person so when it comes to summer blogpost i’m just lost for inspiration. i understand that no one wants anything heavy and that refreshing and hydrating is the main option, but i’m also someone who if i want soup in the middle of july in arizona i’ll simply lower my ac and have that soup! i don’t need a season for a dish i want, so i think that does stump me up from time to time for this blog.


neurotic: i’m also really having issues on what i want to incorporate with this blog – yes this blog is mostly a hobby, but it’s also something i don’t want to half-ass, i want it to embody something that i would want to visit myself, not just an afterthought because i bake for fun. i know i want to incorporate more traditional cakes, i also want to incorporate more unusual flavors, but that doesn’t seem to really get the clicks (i know i shouldn’t care about clicks, but i still do in the back of my mind) and last, i want to incorporate more of the things i experience and eat from day to day, to heritage to culture to demographic to so many things as well. maybe i just want too much.


food: making a crepe isn’t really hard, it did take me but one try to realize that a hand mixer or whisk isn’t the best way to do it; your ensured lumps and you don’t want wasted product. a blender or food processor is the best route to achieve a smooth, clean batter; just for safety you still want to strain it through a sieve, but there should be no real issues over the batter. you also want to give the batter time to rest. i find this recipe to be the best type of prep-the-night-before-and-ensure-little-to-no-effort-the-next-day recipe; when you start to cook the crepe batter, you want to give it a good mix to blend the ingredients.


neurotic: i’m also planning a little giveaway in the next few weeks – oddly enough i’ve had this blog for about 3 years now, you may be asking “how so?” well i go off and on with updating this blog as well, you can see anywhere from a three week gap to a six month absence to a full calendar year absence, as well as multiple name changes. this blog has really grown with me and oddly enough i think that’s why i choose to continue to update it. i’m now a working woman, thinking about getting her masters and when i started i was fresh off the tit and in college not knowing a single thing about myself. i’m still a hot mess and have a lot to learn but i think of the person who started this blog and i have so many opinions and questions.


food: i finally think i have the perfect meringue recipe down pack, i know a lot of recipes call for “soft peaks” to your whites, but i find that it can usually scramble the whites or it’s not the sturdiest of meringues; in my personal opinion the best type of meringue starts with 1. a very clean bowl, you’ll want to wipe your dry bowl with either lemon juice or distilled vinegar to ensure that all grease and oils are off of the bowl, 2. aired out egg whites, no more than two hours, 3. very stiff peaks of whipped egg whites. you want to whip them until the egg whites themselves have this sheen to it, a nice gloss, and then when you start to pour your sugar mixture into the egg whites you decrease the chance of scrambled sugar eggs as well as enhance your chances of achieving a thick, sturdy, dense meringue top!


i hope you all enjoy the remainder of your day and week and thanks for stopping by!





1/2 c. |70 g| flour

1 tbsp. |13 g| sugar

1/4 tsp. |2 g| coarse sea salt

3/4 c. |180 g| milk

2 eggs |108 g| |9 tbsp.| |3.8 ~ 4 oz.|

1 tsp. |5 g| vanilla paste

2 tbsp. |30 g| |1 oz.| unsalted butter (melted + cooled)

|Lemon Curd|

2 – 3 lemons (juiced) ~ 1/4 c. |2 oz.| |58 g|

1/3 c. |65 g| sugar

4 egg yolks |80 g|

3 tbsp. |45 g| butter

|Lemon Mousse|

1 lemon curd recipe (see above)

1/4 c. |120 g| heavy whipping cream

|Meringue Topping|

1/2 c. |100 g| sugar

1/4 c. |2 oz.| |55 g| water

2 room temperature egg whites |4 tbsp.| |70 g| |2.460 oz. ~ 3 oz.|

Slice of lemon


Candy Thermometer (can find here)

Food Processor

Medium size to large sauce pan

6 x 6 in. skillet

Blow Torch (w. Butane) (you can find the torch  here and find butane here, here, and here)

Hand Mixer


|Lemon Curd|

In a small to medium size sauce pan, add about 1 to 2 inches of water and let the pan come to a boil. In a small to medium size metal bowl combine all of your ingredients.

Once the water is at a boil, over medium heat, take the metal bowl and place it on top of the sauce pot (warning: you want to make sure the water does not touch the pot; you want indirect heat, the steam should do the cooking). With a whisk, continuously stir your curd mixture until it has thicken, this should take about 5 to 10 minutes. (helpful hint: use a spoon to dip it into the curd, with your finger wipe through the middle of the spoon, if the curd stays separated then it is thick enough). 

(FIY: a double boiler is not always an option as you need to have a metal bowl and a sauce pan that will also fit the bowl, if you can’t use the double boiler method, then simply use the small sauce pan: over low heat, cook the curd mixture and carefully watch it, it should take a shorter amount of time, but you should also sieve it to make sure that there are no cooked egg clumps in the curd mixture.)

Once the curd is done, in a sieve, strain the curd into a bowl and cover it with plastic wrap to avoid a skin forming and let it cool to room temperature.


In a food processor – add your eggs, milk, salt and vanilla paste and blend; in a bowl sift your flour three times add it into your egg mixture and blend again; add your melted and cooled butter and give it one last blend. In a small to medium size bowl and a sieve, pour your crepe batter through your sieve and into your bowl to make sure you have a smooth texture, let it rest for the next 4 to 12 hours.

Once your crepes are done resting, mix it again to combine the fats and solids as well as to remove any possible lumps or air bubbles. Turn your stove onto medium heat and place your non-stick skillet on top to heat up. Lightly coat your 6-inch nonstick skillet with butter, let the butter heat up a bit until the edges of the butter start to boil, remove from heat; pour about 1 to 1/2 tablespoons batter into center, swirl to cover bottom, reduce heat to medium-low and return your pan to heat. Cook until edges are golden and center is dry, about 40 seconds, flip your crepe and cook for 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes with parchment paper in-between each crepe to prevent sticking and let them cool completely.

|Lemon Mousse|

In another medium size bowl, take your cold heavy cream – it also helps to have the bowl cold as well, set it aside in the freezer for about 30 minutes before this step – and whip it until it’s thick on medium speed, about 5 minutes.

In another medium size bowl add your lemon curd, take a small amount of your heavy cream, about a dollop, and fold it into your lemon curd spread, this is mainly to loosen up your spread even more, the continue to add more of your whipped cream and folding it in lightly and carefully, you want to make sure it doesn’t take more than 3 or 4 folds to mix in each combination or it will deflate the whipped cream. Once all of your cream is added to your lemon mousse set it aside in the fridge.


On a cake stand, plate or whatever of your choosing, line 1 crepe onto the bottom and then slather a small even layer onto the crepe, add another crepe on top of the mousse and layer that crepe with mousse; continue to do this until your mousse and crepes are done. Then set it aside in the fridge while you make your meringue.


In a small saucepan, combine your sugar and water and over high heat bring your sugar to 240F on a candy thermometer. You can to make sure your sugar doesn’t crystalize so with a wet pastry brush continue to brush down the sides of the pot whenever you see sugar crystalizing around the rim.

While the sugar is cooking, when it reaches 160F, start your egg mixture. To make sure your metal bowl is grease free, take a lemon slice and clean the inside of the bowl, this will remove all extra grease and ensure a thick and voluminous meringue. *if you don’t have a lemon, take a drip of white vinegar and use that inside; make sure that your bowl is dry afterwards*

Add your egg whites and mix, on medium-high, your egg whites with your hand/stand mixer until firm peaks form – this should take about 4 to 8 minutes.

Once your sugar has reached the proper temperature, carefully take it off the heat and, once again carefully and slowly, drizzle your hot sugar into your egg white, with the mixer still running. When all of the sugar mixture has been added to the egg white, turn your speed up to high and whip until your meringue has doubled (or tripled) in size and relative stiffness has been achieved.

Take your crepe cake out of the fridge and with an offset spatula add your meringue topping in your preferred way. Once the desired look has been achieved, using a torch toast up your meringue topping – because there is a soft cream in the middle, I do recommend using a torch over a broiler as it can melt the crème inside the crepe cake.




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