Ambrosia and Cambozola Crepes
*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
- Preheat oven to 400F.
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.
- 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.
- Heat oven to 300 F.
- 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.
- 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.
- Serve immediately, warm and gooey.
Recipe by: Jennifer Cockrall-King