A different sort of adventure: Savory Crepes in Kelowna

This is Tess writing a post again. This time, I am not writing on the topic of high heeled shoes and blitzy hotel rooms. This time it is food! -and wonderful people. There are so many wonderful people in Loic and my lives... this blog highlights a few.

My 'pretty much cousin', Meg Whetung, visited our home a short time ago. It was so wonderful to see her. She came with her usual artistic exuberance. By the end of her evening visit, Loic and I were inspired to bring more art into our lives -writing, drawing, photography, food. Meg shared her brilliant food blog (Wedine). Loic and I decided right then and there that we needed to do a food blog entry to share with the "Wedine Crew". We hope you enjoy it! (please excuse the pics... it seems I was too busy eating to take something decent).

We were also lucky to have our treasured friends Maren and Trent (with Chephren, grandma and grandpa in tow) visit us for a second time this summer. They were to arrive Saturday night and Loic and I were determined to make a 'blog worthy' dinner for them. Loic chose the menu plan: savory crepes. We were both a little bit intimidated as we had never made savory crepes and our most recent experience of the crepes was at a local restaurant "le triskel" where they know what they are doing. We decided to try and mimic the style of crepe and fillings found at "le triskel" and added on the challenge of making two sauces to compliment. During the day, we set about collecting the freshest of fresh ingredients. The Kelowna Farmers' and Crafters' Market offered a few items and Choices, our garden and my girlfriend Dee's garden, filled in the gaps.

Loic and I then erupted the kitchen into a wonderful chaotic whirl of veggies, chopping boards, measuring cups, aprons and music. We were a little nervous about the sauces due to their surprising ingredients (fresh cilantro in a cheese sauce...?). Loic, Maren, Trent, Diane, Roy and myself were happy indeed that we made the leap. If you would like to recreate a savory evening in France, here is what you do:

Buckwheat Crepes from The Joy of Cooking.

Tomato Filling
-1/4 cup onion and one clove garlic
-5 fresh tomatoes (chopped)
-1/2 red pepper
-1/2 yellow pepper
-1 tsp. dried basil
-fresh herbs: oregano and chives
Sautee onion and garlic in olive oil, add in remainder and sautee longer. Finish with fresh herbs and set aside.

Potato Filling
-6 small potatoes boiled
Slice in discs and cut in half. Fry in butter.
-bag of fresh spinach
Add to potatoes and cook until wilted. We didn't add salt as we used feta with this filling (see below). Set aside.

Gruyere

Cow Feta

Assembly: Pour ladle of crepe batter across top of cast iron pan and roll over entire pan by tilting pan (the thinner the better). Cook until edges curl up and flip. Place filling down centre of the crepe (your choice of one or both above). Sprinkle with a generous layer of cheese (your choice of one or both above). Fold in right and left side of crepe and cook slightly longer. Place on baking sheet in oven to keep warm until all are ready. Serve sauces (see below) on the side.

Lemon Tarragon Cream Sauce from the Rebar.

Spicy Cheese Sauce
-1/2 cup grated cheddar
-1 tom finely chopped
-1/2 onion finely chopped
-a few dried chili flakes
-2 Tbsp. fresh coriander
-1 clove garlic (minced)
-1 tsp olive oil
-1 cup milk
-salt and pepper
Sautee onion and garlic. Add toms, chili, coriander. Sautee. Add rest and let sauce simmer until sauce thickens and cheese melts.