中文：抹茶千层蛋糕

The very first time I tried crepe cake was in Toronto’s st Lawrence market. I tried so many delicious things all at the same time that I forgot how the cake taste like. After I came back, I begin to make my own version of crepe cake. It is not hard or intimidating at all, but you surely need to be very patient with it.

With two mini cast iron skillet and a custom made crepe spread from my husband, I present you, tad dah, a matcha crepe cake! O(∩_∩)O~

Ingredients:

1 cup all purpose flour
1 tablespoon matcha powder(or adjust the amount according to your own preference)
1 cup whole milk
1 large egg
2 teaspoons melted butter
1/2 teaspoon vanilla exact (optional)
1/4 teaspoon salt
fresh strawberries for garnish
1 to 2 tablespoons matcha powder for garish

Whipped cream filling:

1 1/2 to 2 cups of heavy cream
1/2 to 2/3 cups sugar
1 teaspoon gelatin powder
2 to 3 tablespoons water

Directions：

In a large glass cup or bowl, add flour, salt and matcha powder.

Add egg, melted butter, vanilla extract and milk. Blend with a hand blender until the batter is smooth. If you don’t have a hand blender, a regular blender will work just fine.

Heat one or two mini cast iron skillet over medium low heat, spray them with a little bit vegetable oil and then wipe with paper towel.

My skillets measure 6.5 in diameter. I think it is the perfect size for a small crepe cake.

Add 1 to 2 teaspoons batter. With a crepe spreader, spread it quickly and evenly.

I use two skillets so that I can cut the preparation time in half. And the crepes size will be uniform.

See how beautiful they are? That is the reason I love cast iron pans!

I make 29 crepes which means the crepe cake has 29 layers O(∩_∩)O~

Allow the crepes cool down to room temperature.

Meanwhile, I prepare whipped cream filling.

Sprinkle the gelatin powder over water in a bowl. Let it sit for a couple minutes and then microwave it for 20 to 30 seconds or until it completely melts. Cool until it is no longer too hot to touch.

With a hand mixer, beat the heavy cream in a medium bowl just until it begins to hold it shape. Gradually add the sugar in between.

Add the gelatin solution to the whipped cream. Whisk or fold until well combined. Refrigerate for at least 2 hours.

Place one crepe in the center of a cake stand. Add about 2 tablespoons whipped cream. Spread it out evenly with an icing spatula. You can add dice strawberries with whipped cream if you like.

Repeat the process until all the crepes are done

Sprinkle the top with matcha powder. Top with sliced strawberries.

Refrigerate for at least 3 to 4 hours before serving.

Matcha and strawberries make a great pair, not only in colors but also in flavors too! O(∩_∩)O~

Time to enjoy!

中文：蓝莓果酱酸奶

The best yogurt goes to…tadah…my homemade blueberry yogurt! I literally can’t get enough of them. With a yogurt maker, I make seven or eight jar of yogurt at a time. They are always gone in three days. So I make yogurt and blueberry jam/sauce twice a week.

Ingredients:

1 quart organic / regular whole milk (4 cups)
1 small box of plain greek yogurt （5.3 oz, 150 g per box）

Notes:

I have tried both organic and regular whole milk. The difference between them is not quite noticeable. However, the yogurt made with whole milk tastes so much better than the one made with non-fat milk. Please do use whole milk if you want your yogurt taste good.

Remember to read the ingredients list on the package before you buy any plain yogurt as starter. It must contain live culture to make it work.

I don’t like to use homemade plain yogurt as starter to make another batch yogurt because the live culture will get weaker. I always buy Meijer store brand or fage greek yogurt as starter.

Directions:

Microwave the milk on high until it boils. It might take 6 to 8 minutes give or take depending on the microwave oven.

When the milk cools down, remove the milk skin on top.

Empty the plain greek yogurt to a large clean bowl; whisk until it becomes smooth and runny.

Gradually add milk while whisking.

Distribute evenly into the glass jars that come with yogurt maker. Or you can use any small glass jars as long as they can fit in the yogurt maker.

Cover with lids and place them in the yogurt maker. Turn it on. In 5 to 7 hours, transfer them to refrigerator to settle down overnight. You will have 7 jars of tasty plain yogurt the next day.

Leave them in the yogurt maker (buy from AMAZON) longer if you prefer firmer yogurt texture.

I like to top it with homemade blueberry sauce. It is way better than any blueberry yogurt I can find in the store, O(∩_∩)O~

I make one jar at a time. My husband and I were quite busy during summer time. We camped, we hiked, we biked, and we went to farms to handpick blueberries and cherries and freeze them for later use. I guess that is what makes it taste so good. The secret ingredient is indeed love!

For blueberry sauce：

3 cups frozen blueberries
1 tablespoon lemon juice
1/2 to 2/3 cup packed brown sugar (use more if prefer sweeter taste)

Place blueberries, lemon juice and brown sugar in a pot. Heat over medium heat until it thickens. Stir occasionally to prevent burning at the bottom. Blend with a food processor (Buy from AMAZON) or hand blender (Buy from AMAZON) to make it smooth sauce. You can skip it if you prefer chunky blueberry sauce.

When it cools down, cover with a lid and store in the refrigerator.