When it’s cold outside, sometimes all you want is a toasty fire and a warm meal. But not just any meal – winter is my favourite season for enjoying comfort foods. You know, those meals that your Mom used to make when you were sick as a kid or going through something emotional, the food that reminds you of home and does just what its namesake suggests – comforts you.
Comfort foods – like French onion soup, homemade mac ‘n’ cheese and chicken noodle soup – tend to be classics that not too many people mess with, but what’s being a chef without a little adventure? One favourite comfort food some people enjoy on weekend mornings is crêpes.
This recipe is sweet and savoury, so feel free to serve it with fresh berries and whipped cream.
Crêpes
2 cups milk
6 eggs
4 tbsp. butter, melted
2 cups all-purpose flour
2 tbsp. sugar
2 tsp. vanilla
vegetable oil
Method
Whisk eggs, milk, and melted butter together. Add the flour, sugar and vanilla. Whisk until smooth. Place in refrigerator for approximately 1 hour (or make the night before).
Bring the crêpe batter up to room temperature before cooking. Preheat teflon crêpe or saute pan on med.-low heat. Brush pan with vegetable oil and ladle crêpe batter into pan. This will make a very thin pancake. Once golden on one side, flip to other side.
Crêpe Garnish
1 medium sweet potato, cut into matchsticks
3 Honey Crisp or Red Prince Apples
1/4 cup pecans
5 sprigs of thyme (leaves removed)
2 tbsp. soya oil
1/2 tbsp. maple vinegar or balsamic
3 tbsp. maple syrup
sea salt and cracked pepper to taste
4 oz crumbled goat cheese
Peel apples, cut into 4 wedges and remove the core, each apple should be cut into 8-12 wedges, depending on the size of apple. Place on parchment-lined baking tray with sweet potato and pecans. Drizzle with maple syrup, soya or olive oil, season with salt and pepper. Bake in preheated oven at 375 F until tender.
To Assemble
Fold crêpe in half and then in half again to create a cone or triangle shape; do this for 3 crêpes. Add apple and vegetable garnish to the top and crumble on the goat cheese. Serve with a side of bacon or sausage. We suggest the apple smoked bacon found at Stemmler’s Meats and Cheese in Heidelberg. Drizzle with maple syrup and enjoy!
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