Made a stop at Cora’s, in Pickering, recently, on the way home from visiting the grandchildren in Georgetown, and had a very tasty dish of buckwheat crepes rolled up with breakfast sausage on the inside and topped with grated cheese. I drizzled them with maple syrup to make a sweet and savoury combination. Cora’s accompanied the crepes with a beautiful selection of fresh fruit to make the dish a real winner.
Speaking about dishes, I stopped in at Dish... Real Food, Cornwall’s newest eatery, two weeks ago and checked out a roast turkey ciabatta and a bowl of roasted tomato soup. If you’re looking for a delicious lunch sometime soon, visit Dish, and owners Keitha Fisher and Monique Vermeulen, at 15 1/2 Second St. E.
Back to the crepes, now, for this week’s recipe, something you may want try over the holidays when you’ve maxed out on turkey and all the trimmings.
Now, let’s get cooking!
Crepes with Sautéed Onion, Apple, Cheese and Ham
1 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon coarse salt
2 large eggs
1 1/2 cups water
2 tablespoons butter, melted
4 tablespoons butter
3 yellow onions cut into 1/8-inch wedges
6 Golden Delicious apples, quartered, cored, cut into 1/8-inch wedges
2 ounces smoked ham, thinly slivered
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon freshly grated nutmeg
Pinch of coarse salt
1 tablespoon butter, melted, plus 2 tablespoons, softened
3 cups (12 ounces) coarsely grated Gruyère cheese
In large bowl, stir together the buckwheat flour, all-purpose flour, and salt. In small bowl, whisk eggs until well blended; stir in water and butter. Gradually whisk egg mixture into flour mixture until batter is smooth. Cover and refrigerate one hour.
Batter should be the consistency of heavy cream. If too thick, whisk in additional water, 1 tablespoon at a time.
While batter rests, prepare filling: In large skillet, melt butter over medium-low heat. Add onions, increase heat to medium, and cook, stirring, 5 minutes. Add apples and cook, stirring, 10-15 minutes, until apples begin to brown and have softened. Add ham and sprinkle with lemon juice, nutmeg, and salt. Cover and set aside until ready to
Heat 9 to 11-inch crepe pan over medium-low heat until hot enough for a drop of water to sizzle on contact. Brush surface of crepe pan with a thin film of melted butter. Blot any excess with paper towel. Stir crepe batter with whisk. Ladle about 1/3 cup of batter into heated pan, and simultaneously tilt and roll pan from side to side to coat surface with thin layer of batter. Cook 1 minute, or until edges begin to set. With rubber spatula loosen edge of crepe from the pan. Use your fingertips and the spatula to lift the crepe and flip it over. Cook other side 30 seconds, or until batter is set into a thin pancake. Do not brown or cook until crisp.
Transfer crepe to a large, round plate. Repeat with remaining batter; brush pan with more butter if necessary. Stack the crepes as made. You should have 12. If making ahead, wrap crepes in plastic wrap or aluminum foil to prevent drying. Refrigerate up to 2 days.
If crepes were made ahead, fill one at a time by first warming each crepe in pan over low heat. While they are still in the pan, sprinkle 1/4 cup of cheese in centre of the crepe. Top cheese with a large spoonful of warm apple filling, spreading it into a single layer. Fold in two opposite sides of the circle to cover the filling. Then fold in the remaining two rounded sides, overlapping slightly, to form a square. With a spatula, lift the crepe from the pan and flip it, seam side down, onto a serving plate. Cover with aluminum foil to keep warm if not serving at once. Fill remaining crepes in same way. Reserve remaining filling.
Just before serving, brush top of each crepe with a thin film of the softened butter. Reheat remaining apple filling and spoon a portion on top of each crepe.
Serve with maple syrup to drizzle on top for a sweet and savoury flavor.
Merry Christmas and Happy New Year.