Crepes with hazelnuts, strawberries & ganache
For the crepes ~
3/4 cup all purpose white flour
3 large eggs
2 tbsp. cane sugar
1 cup homogenised milk
1/2tsp. pure vanilla extract
2 tbsp. Butter, melted
In a large bowl whisk together the eggs, flour, sugar, vanilla and salt. Slowly whisk in the milk and melted butter. Let the batter rest for 20 minutes before using.
Heat a 6" non stick crepe pan over medium heat. Brush the pan with butter and pour in 2 oz of the crepe batter. Tilt and swirl the pan until batter is filming the bottom of the pan. Cook for 2-3 minutes, or until lightly browned. Turn the crepe cook for a further minute and remove from the heat.
Repeat with the remaining batter until all the batter is used up.
N.B. ~ if you have any leftover crepes at the end of the adventure they freeze well
For the berries~
One quart strawberries, hulled and cut in quarters
2 tbsp. blackberry port
1 tsp. good quality balsamic vinegar
1 tbsp. brown sugar
Mix all ingredients together in a small bowl and reserve.
For the ganache~
250 ml. good quality dark chocolate
250 ml. whipping cream
3 tbsp, finely ground toasted hazelnuts
Place the chocolate in a stainless steel bowl. Bring the cream to a boil and pour over the chocolate. Stir well, thoroughly melting the chocolate and making a smooth chocolate mixture.
Stir in the hazelnuts and allow to cool.
The reserved berries
One cup soft whipped cream
Place a crepe on a clean plate and spread with 3 tbsp. of the chocolate/hazelnut mixture. Drain the berries reserving the juice. Place some berries on top of the chocolate and fold the crepe into a triangle. Allow 2 crepes per person and serve with some of the juice of the strawberries spooned around and garnished with soft whipped cream and torn mint leaves.Balsamic, Mint & Strawberry Salsa
One quart strawberries, hulled and quartered
2 tbsp. good quality balsamic vinegar
(I like Bellei 8 year old or better yet Venturi-Schulze from the Cowichan Valley)
2 tsp. demerara sugar
10 leaves fresh mint, shredded
Pinch freshly milled black pepper
Mix all ingredients together in a bowl and let rest 20 minutes before using.
Sage Salsa Romesco
2 cups toasted hazelnuts
1 onion, peeled and quartered
8 fresh roma tomatoes, cut in half
1/2 head garlic
3 large red peppers, seeded and quartered
a tiny bit of sugar (to taste)
8 large sage leaves
1 tsp smoked paprika
1/2tsp. espelette pepper or cayenne
about a cup of olive oil
about half a cup of red wine vinegar
salt (to taste)
2 slices rustic bread, cut in cubes
Pre heat your oven to 425 degrees or your BBQ to medium high.
Toss the peppers, onions and tomatoes with 2 tbsp. of olive oil and place on a baking or BBQ vegetable pan (a perforated pan available at most BBQ stores) Cook until well charred about 15 minutes in the oven or 20 minutes on the BBQ.
Place the vegetables and all ingredients (except the oil in a food processor and pulse until roughly chopped. Add the oil and blend lightly. Remove to a clean container and refrigerate until needed.