Today is my 8th Wedding Anniversary!! I’m dedicating this post to my sweetheart. I’m smiling from ear to ear and feeling giddy. Yes, I still feel this way. 🙂
It’s been such a blissful day. I took the girls with me to visit him at work with lunch. Its about a 45 minute drive from our house to the school where he works but that didn’t stop me. Last night as I was making an anniversary cake, I thought about when and how we met:
We met on my first day of Bible college in Columbus, OH. He had already graduated and was on staff there at the college. He attempted to speak to me on several occasions, but I didn’t give him any mind until a year and a half later. It was my last semester, on a cool fall day, that he came in my class to substitute for my instructor. It was then that I noticed him. I started to come around the dorms where he was the resident director and I finally said “hello”. We had been talking non-stop for two weeks when he asked me if I would go out with him. In my mind, I said, “yes, I’ll marry you!“, but my mouth said “I’d love to go out with you.” We went out for the last six weeks of my final semester, two dates a day: lunch and dinner. We’d talk for hours and hours. I had graduated and was off to Texas and he moved back to North Carolina a little while after. We dated long-distance for two years. We were engaged for 8 months and got married on a nice day, much like today, in March. We currently live in North Carolina. We have two beautiful girls: Naomi and Emma (and a fish). Taa-Daa!!
I adore my husband. He not only is my spouse but my best friend. My husband is my biggest support. When I told him I was back and forth on whether or not to do this cooking blog, he encouraged me to go for it. He is my blog editor and taste tester. Throughout the years, he’s equipped my kitchen with so many gadgets, appliances, and cookbooks. I appreciate him when he gives an honest opinion about my food. I love cooking for him. When he comes home from work, there’s a home-cooked meal waiting for him. Its a way of saying “I’ve missed you so and I’m glad you’re finally home.”
I’ve heard older married couples say that they love their spouses more in their present day than when they did the day they married them. I didn’t understand that statement when I was a newly-wed. Now that I am here, 8 years later, I understand what those wise couples were saying.
I love us! As a way of celebrating, I’ve made this 12 Layer Crepe Cake with Nutella Frosting. It’s a fluffy crepe cake with Nutella frosting in between each layer. I got the crepe recipe from Mastering the Art of French Cooking; an early anniversary gift I received this past weekend. Its so precise when it comes to instructions. I recommend you own a copy. The fundamentals given in this book will enhance the way you cook and/or bake. Hope you get to make this and enjoy it as much as we did!
12 Layer Crepe Cake with Nutella Frosting
Ingredients for Crepes Soufflees:
- 3/4 cup milk
- 3/4 cup cold water
- 3 egg yolks
- 3 tablespoons orange liqueur, rum, or brandy (Since I didn’t have this on hand, I substituted with pure orange extract)
- 1 cup flour
- 5 tablespoons melted butter
Things you’ll need:
- An electric blender
- A rubber scraper
After the batter has rested for 2 hours:
- 3 egg whites
- Pinch of Salt
*Beaten egg whites folded into the batter makes the crepes puff slightly.
Instructions for Crepes:
Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 second more. Cover and refrigerate for at least 2 hours or overnight.
After batter has rested for 2 hours, and just before you wish to make your crepes, beat the egg whites and salt until stiff. Fold half into the batter, fold in the other half, then make the crepes.
Method for Making Crepes:
The first crepe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat. The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be 1/16 inch thick.
- You’ll need an iron skillet or a crepe pan with a 6 1/2- to 7-inch bottom diameter
- 2 to 3 tablespoons cooking oil and a pastry brush
*Being a dessert, I used butter.
Brush the skillet lightly with oil or butter. Set over moderately high heat until the pan is just beginning to smoke.
Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the in a thin film. (Pour any batter that does not adhere to the pan back into your bowl; judge the amount for your next crepe accordingly.) This whole operation takes but 2 or 3 seconds.
Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.
Brown lightly for about 1/2 minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe. As they are done, slide the crepes onto a rack and let cook several minutes before stacking on a plate.
My Nutella Frosting:
- 1 cup Nutella
- 1 teaspoon vanilla extract
- 5 tablespoons butter, softened at room temperature
- Pinch of salt
Combine all the ingredients in a small mixing bowl with a hand mixer on medium-low speed.
On a cake platter, place the first crepe as a base and spread the frosting. Stack all the crepes with frosting in between each layer. Use strawberries, raspberries, sliced almonds for decorating; whatever you prefer.