And, Happy Birthday Blog. You’re now 1 year old.

AND MY OVEN JUST BUSTED ON ME…. GREAT.

For the past 2 days, I’ve been making the crepes and filling. But obviously you don’t need like a million years to make them. Just that the process can be divided to a few days. Like making a wedding cake. hahaha. and Nope, I didn’t have 20 layers of crepe, just 11.

The topping was the left over filling, rewarmed a little to a slightly runnier one so it could be poured easily

I also made spun sugar by boiling a lil water and sugar in a pan to caramel colour. Lightly grease the back of a stainless steel bowl or a flat one. When the caramel is at desired colour, dip the whole pan in a water bath. Becareful of steam. The texture of caramel shud be like glue instead of like water to achieve the ‘line’ effect. So it pays a bit to wait and be patient. Take a fork and dip in, let the excess drip off, shake your wrist left right and let the sugar drip into ‘lines’ . The more u do it, the bigger the spun would be. The humidity in my place is very high. As soon as I rolled the sugar into ‘balls’ it started to sweat already!! *bummer*

Crepes and *oh my,where did the filling go ?!?!*  weird

They must have ran away. And I should have put in more more more blueberries. Yum

ok. Happy Birthday blog!