English Breakfast & Honey Crepe Cake
March 11, 2018
Happy Sundayeveryone! The past few weeks have been pretty rough due to preliminary exams and the impending spring break sucking away at my motivation. However, I think I'm just about getting through.
Today, I want to share something a little more personal with everyone. You may or may not know that the past two semesters of college have not been the best for me. Partially because I set high expectations for college, but also because I seemed to be facing refection after failure after rejection.
I think the best way to illustrate my experience is to describe my relationship to music. Music has always been an integral part of my life. I began playing the piano at the age of 6, and while I enjoyed the experience, I quickly realized that it was more of a hobby than a true passion.
In the first semester at Cornell, I thought I found a place among singers. Swept into the fervor of creating new experiences and relationships, I found myself singing with the Cornell Chorale. Chorale allowed me to develop myself as a singer and a performer, and I learned so much from being a part of the choir. Throughout the semester, I worked closely with my conductor Steve, who encouraged me to continue pursuing a path in music. Thus, during the beginning of the semester, I decided to audition for the Glee Club (Cornell's all-mail choir and one of the oldest organizations on campus) and a couple acapella groups. After facing rejection from both groups (upon reflection, due to nerves), I tried to convince myself that music had no place in my life. The experience set the tone for the rest of my semester and I began to sink into that downward spiral. I think as human beings, we often enjoy being recognized for certain qualities and abilities. After my auditions, I began to wonder why I cared so much. Upon reflection, I think I was confusing the love for music and my desire to be recognized for something.
Today, I know that I can barely live without music. I'm not exactly sure what took me out that negative mentality. Was it simply time? Exploring new hobbies? I have no idea. Regardless, I have come to terms with the fact that music is something that I can not live without. Yet, it has become something of a double-edged sword. A medium for both pleasure and pain in my life. I came to the conclusion that I enjoy music for the sake of enjoying music. While I truly admire those who devote their time to vocal performance, I don't think it is something that will benefit me in terms of my happiness.
I often associate music with beautiful sunrises and floral paradises. Music inspired the flavor combinations behind this recipe. The English Breakfast Tea and the honey lend a soft, floral flavor to this crepe cake. It's something I think calms me down, and really allows me to enjoy myself and the moment.
I want to end this post by thanking everyone who has encouraged me to develop my skills as a vocal performer. Most notably, my conductor Steve and my fellow choir members. Thank you for a wonderful semester. I apologize in advance if my decision is disappointing, but I don't think I can continue on this path without compromising both my happiness and my love for music.
Have a great week!
For the Crepes
1.5 cups of whole milk
7-8 bags of English Breakfast Tea
3 tbsp. of butter, melted
1 cup of all-purpose flour
2 tbsp. of sugar
Pinch of salt
For the Filling
- 1 pint of heavy cream
- ~2-3 tbsp. of powdered sugar
Heat the milk until barely simmering. Steep the tea bags in the hot milk for approximately 10 minutes and set aside until warm to the touch.
Sift the dry ingredients in a separate bowl
Whisk the eggs and melted butter in the infused milk, then whisk in the sifted dry ingredients. Let the batter rest in the fridge for ~1 hour to allow the gluten to relax.
Melt some butter in a skillet on medium heat. Pour approximately 3 tbsp. of batter onto the center of the skillet and swirl to spread the batter into a thin round. Cook for 1 minute, flip, and cook for another minute. Repeat until all the batter has been used.
Whip the cream with the powdered sugar to medium peaks.
Spread an even layer of whipped cream (~2 tbsp.) on one of the crepes and drizzle with honey. Repeat until the desired height of the cake is achieved.
Store in the fridge until ready to serve.
* This step can also be done in a blender. Simply combine all ingredients and blend until smooth.