Ambrosia and Cambozola Crepes


Onion Jam

*Can be made up to two weeks in advance, stored in refrigerator; makes about 1 cup; or you can use commercially available onion jam.
  • 2 large white or yellow onions, peeled, halved, and sliced into ¼-inch thick strips
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/3 cup ruby port
  • ½ cup water
  • 1/3 cup brown sugar
  • ½ cup white vinegar
  • 2 teaspoons chopped, fresh tarragon leaves
  • ½ teaspoon ground black pepper
  1. Preheat oven to 400F.
  2. Add onions, olive oil and salt to a large oven-proof sauté pan with a tight-fitting lid. Cover, place pot in the oven, and cook for 1 hour.
  3. Remove pot from the oven, stir, and return pot to the oven, partially uncovered, checking and stirring every 30 minutes until onions are a deep golden brown colour. Remove from oven, let cool slightly. Transfer onions to a chopping board and roughly chop the onions.
  4. Place the sauté pan onto the stovetop and over medium heat, add the onions, port, water, sugar and vinegar. Simmer and reduce the liquid to a thick syrup. Add the chopped tarragon. Add pepper and adjust seasoning (add more salt if needed). Remove from heat and cool.
  5. If making ahead, store the onion jam in a container with a lid in the refrigerator for up to two weeks.

Crisp Apple and Cambozola Crepes

Makes 10-to-12 crepes, 6 inches in diameter
  • ¾ cup milk (whole or 2 percent)
  • ¾ cup cold water
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • ½ tablespoon salt
  • 3 tablespoons melted unsalted butter (or if using salted butter, don’t add salt as above)
  1. Place all crepe ingredients in a blender and blend at high speed for about 1 minute. Scrape down the sides of the inside of the blender to make sure all the flour is incorporated. Cover and refrigerate batter for at least 2 hours to overnight.
  2. Heat a medium nonstick pan with a small pat of butter in it over medium heat. Pour 1/8 cup of batter into the pan and tip the pan around to create a round, thin pancake. Cook until the bottom of the crepe is golden brown. Flip carefully with a spatula and cook the other side until it is slightly golden as well. Stack the cooked crepes on a plate and cover with a clean dishtowel or plastic wrap to keep the crepes soft.

To assemble:

  • Crepes
  • Onion Jam
  • 350 grams / 12 oz Cambozola cheese, sliced into ¼-inch slices
  • 2 large crisp Ambrosia apples, cored and cut into ¼-inch slices.
  1. Heat oven to 300 F.
  2. Smear 1 to 2 tablespoons of onion jam across the midline of the crepe. Lay a couple of strips of Cambozola cheese on top of the onion jam. Lay sections of apple end to end to cover the cheese. Roll the crepes to create a tube and place in an oven-proof dish.
  3. When all the crepes are rolled and in the dish, heat in the oven for 10 minutes, or until the Cambozola just begins to soften and melt.
  4. Serve immediately, warm and gooey.

Recipe by: Jennifer Cockrall-King