Collecting kitchen paraphernalia is becoming addictive.
I own tiny frying pans, good for individual eggs or scotch pancakes, that I never use. I own a cauldron, used mostly for making vast vats of sauces. I own a plethora of baking pans; loose-bottomed, springform, silicone, miniature, patterned, nonstick.
I cannot resist kitchen stuff, and I only want more kitch
en stuff. Have you ever tried ? I haven’t tried Taiyaki yet, but they look amazing. I’m dying to get one of these very specific types of pan. I’m growing herbs on my windowsill now, so now I want herb cutting scissors. I love smoked food and I’m considering a smoking gun so I can taste smoky, barbecued deliciousness whenever the mood takes me.
Unfortunately this is becoming a source of minor disagreement, as my partner wants to know why we can’t get rid of some of the assorted pans that I never use. So now I have to excuse myself by making lots of things in interesting pans so he forgets they’re useless. You ready?
Caramel Mille Crepe Cake for 2
Makes one cake to share between 2
This Caramel Mille Crepe Cake combines delicate chocolate and vanilla crepes, sandwiching them together with homemade caramel, before drizzling with, you guessed it, even more caramel.
600ml of crepe batter. Use your favourite recipe, or a store-bought batter mix.
1/2tsp vanilla extract
6tbsp single cream
- Halve the crepe batter, and add cocoa to one half and vanilla to the other.
- Start cooking small crepes, trying to keep them as evenly sized as possible. If you are fortunate enough to own a miniature frying pan, it will make your life far easier. I managed to get 18, half plain and half chocolate.
- Leave the crepes to cool, ideally on a fine mesh rack to minimise condensation, but if that’s not possible a chopping board will do just fine.
- Whilst they cool, get on with making the caramel. Over a low heat, melt the butter and and add the sugar. Try to stir no more than absolutely necessary and wait for the sugars to caramelise.
- Fill a sink or bowl large enough to immerse the pan with cold water.
- The mixture will start to turn an excellent golden colour, being careful not to burn it, and you’ll want to test for thickness. Drizzle some on the back of a cold spoon and wait until cooled. Test for texture using your fingers, each piece should be firm, almost solid.
- Once that happens, remove the pan from the heat and immerse the base in cold water. Add the cream and combine briskly. Leave it to cool fully, and you should have a thick, spreadable caramel.
- Stack pancakes in alternating flavours, sandwiching each one together with caramel. Drizzle the top with any remaining caramel and devour at your leisure. It’ll cope with a little while in the fridge.
Replace some or all of the caramel with Nutella or Biscoff spread for a different, but equally luscious, effect.
Add almond extract and toasted almonds in place of the vanilla for a nutty, ice-cream sundae throwback.