Congratulations to our giveaway winner Grace who won the 11 piece set of Anolon Advanced Bronze Cookware. We hope you enjoy making fig jam!
Those of you who follow Three Many Cooks regularly may remember our posts on The Big Summer Potluck, annual weekend retreats we host for seventy-five food bloggers in Bucks County, Pennsylvania. Just the other day it occurred to Maggy, Sharon, and me that if we had stuck with our traditional potluck dates of the last weekend in July, the party would already be over. This year we’ve changed it up.
The Big Summer Potluck has morphed into The Big Harvest Potluck the last weekend in September. Anolon, one of this year’s Big Harvest Potluck sponsors, is featuring their line of Advanced Bronze Cookware at our event. As part of their promotion, they asked me to pick one of the pans from this new line and create a recipe for a late-summer picnic. It didn’t take long to figure out what I wanted. A veteran cook, I thought I had everything, but as I skimmed their list, I realized I didn’t own a real crepe pan. Instead of wraps and sandwiches at one of our upcoming picnics I thought about how perfect crepes could be.
When I thought about the kind of crepe that would be perfect for a picnic, Crepes with Provolone, Walnuts and Figs came to mind. No big board to haul, no cheese knives, nuts, or jam. No cheeses or meats to pack. Not even a baguette. It’s all right here—all those flavors—in this one crepe.
The other crepe I developed for Anolon— Asparagus and Prosciutto Crepes—is a simple, classy sandwich. The spread for this crepe— a mix of mayonnaise, coarse-grain mustard, and finely grated red onion—is the secret sauce served on sandwiches at the pub Maggy worked at when she was living in England.
For a chance to win an 11 Piece Set of Anolon Advanced Bronze Cookware (a $299.99 value), check out this link, and tell us which pan in this set (or in the open stock) you’d use the most and what would you cook in it. Giveaway ends this Sunday night, August 10th, at 9 PM ET. We’ll announce a winner on Monday, August 11th.
(If you don’t win the giveaway, during the month of August there’s an additional 20% off all open stock at Bed Bath, and Beyond.)
I’ll go first… I really liked the Anolon Advanced Bronze 9.5-inch Crepe Pan crepe pan. Not only will I continue to enjoy making traditional crepes, I also look forward to making egg “crepes” for my niece’s bridal breakfast this weekend. She can’t have dairy or wheat, and egg “crepes” could be the perfect breakfast dish for her and her bridesmaids. (Recipe to follow very soon!)
Crepes with Provolone, Walnuts, and Figs
12 Super Simple Crepes (see below)
1/3 cup fig preserves
1/3 cup very finely chopped toasted walnuts
6 ounces very thinly sliced provolone cheese
6 ounces very thinly sliced prosciutto
Make Super Simple Crepes. (Can be wrapped and refrigerated a couple of days in advance.)
Mix fig preserves and walnuts; set aside (Can be covered and left at room temperature a couple of days in advance.)
Working one at a time, spread a tablespoon of the fig mixture over the bottom half of each crepe. Lay a thin layer of prosciutto and cheese over the fig mixture.
Fold crepe into quarters, forming little triangles. Wrap crepes in plastic wrap until ready to serve.
Super Simple Crepes
Makes about 12
You may get up to 14 crepes with this batter, but you always need a little extra for sampling!
1 cup milk
2/3 cup water
4 large eggs
1 1/4 cup instant (Wondra) flour
1/2 teaspoon salt
3 tablespoons vegetable or canola oil, plus extra for brushing pan
Measure milk and water in a 1-quart Pyrex measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
Heat Anolon Advanced Bronze 9.5-inch Crepe Pan over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a 1/4 cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.