When I was little, my parents sometimes threw super fancy dinner parties for their friends and business clients. Among the dishes my mom would cook were crêpes. Sometimes they were destined to hold a creamy sherry chicken filling; sometimes they held Grand Marnier, butter and orange flavorings. My brother and I were rarely at these fancy parties, but we were nevertheless always excited to find out that crêpes were being served. Whenever my mom made crêpes, we would hang around in the kitchen and wait. Inevitably, a few of the beautiful thin little pancakes would break, develop holes, or just not turn out perfectly round. And whenever that happened, my brother and I lined up to eat those delicious mistakes, topped with butter and jelly or cinnamon sugar. It was such a treat!
So, with kids of my own, and not really a lot of fancy parties to throw, I just make them whenever I feel like it. We line up a huge variety of toppings, both sweet and savory, and just like when I was a kid, my children line up to take the latest crêpe from the pan, and top it with whatever they like, and gobble it up before returning to the line. I hope I’m creating memories that my kids will treasure as much as I have.
This week, some of our crêpe toppings included: smoked salmon and sour cream; ham and gruyere; strawberries and goat cheese; fresh balsamic blueberry jam (recipe below); asparagus, gruyere and balsamic pan-roasted tomatoes (recipe below); cinnamon sugar; and, of course, Nutella.
Balsamic Pan-Roasted Tomatoes
1 pint cherry tomatoes, halved
1 Tablespoon olive oil
salt and pepper
2 Tablespoons Tavern on the Green International Citrus on the Green balsamic vinegar,
- Toss tomatoes in the olive oil and cook in a sauté pan over a low heat for 20 minutes until tender and starting to brown at the edges.
Balsamic Blueberry Jam
2 pints fresh blueberries, stems removed, rinsed
1 cup sugar
2 Tablespoons water or lemon juice
¼ cup Tavern on the Green International Blackberry Ginger balsamic vinegar
- Combine blueberries, sugar and water in a heavy pot. Heat over low heat until sugar has dissolved.
- Increase to a medium heat and simmer for 40 minutes. It should reduce by nearly a half, and get slightly thicker (it will thicken as it cools).
- Add balsamic vinegar and cook an additional 5 minutes.