Nomad Kitcheneer

Grand Marnier Crepe Cake It might not look like much, but this is some serious work! I love crepes. It's simple, delicious, and can go terribly wrong (read: floury and tough). I've been making crepes for years now, so long that I even forgot where/when I first learned it already. Oh well...let's say that I'm very particular about my crepes. I like them very thin, and not tough. And, in case you're wondering, I DO NOT have a crepe pan, and I don't plan on owning one either. To me, if it can be done using a simple non-stick skillet, then why bother spending a fortune on something that is uni-purposed. (Though....I'm guilty of buying many of these uni-purposed gadgets, but I've learned my lessons, and I'm much better at it these days! I promise!) Anyhow, I first came across the concept of crepe cake when I was in New York, upper west side. My friend and I went to this chic bakery, where everything on the menu is named in French. Ironically,...

I admit, I'm a bit unusual. Not that I'm weird or anything, but I have the urge to do complicated things at a very inconvenient hour. e.g. start baking at 9pm on a weekday, when I have to go to work the next day. AND to add on to my "what are you thinking" list, I decided at 23:50 that I'll start a blog and start rambling about my food adventures, using my fairly new computer, that I still don't know how to use more than half of the software that came with it. Oh well...I'll live. Probably going to be sleep deprived, and in desperate needs for caffeine tomorrow morning, but at least I accomplished something today (rounding rule applied here, since it's 00:18 of the next day).