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!)
In the meantime, here’s Crepes with Provolone, Walnuts, and Figs. Don’t forget to check out Asparagus and Prosciutto Crepes on Anolon and make friends with them on Facebook or Twitter.
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.
I’ve never had a proper crepe pan, so it would be a great addition to my kitchen.
The crepe pan, for sure. My husband LOVES crepes. I try to make up crepes using a griddle, but its not so great. He doesn’t complain, but I know the truth.
I would love a good stockpot. It will be getting cool soon. I love making vegetable soup. I think it would be great.
The shallow grill pan! My family loves grilled vegetables with every meal, and fish tacos for dinner is a real favorite as well.
Debby G. says
I would probably use the large skillet the most, to make everything from sloppy Joe’s to a healthy veggie stir fry. My old one desperately needs to be replaced. I would also love the grill pan. I have never had one, but imagine it would be used quite a lot in my family.
I’d probably use the 3 qt covered sauté pan. Looks like it’s big enough to use for lots more than just sautéing. I really like the clear glass lids so you can see how your food is doing without lifting the lid and losing heat.
The sauté pan looks great, and could be used for one pot meals like my spiced chicken and rice with mango chutney!
Daniele K says
I think I would get a lot of use out of the saute pan. Since it’s fig season, I would make pork tenderloin with balsamic cream fig sauce.
Margot C says
What beautiful, beautiful pans. I have noticed them before. they are so stylish and functional. I would love to add a Anolon® Advanced Bronze Hard Anodized Nonstick 5.5-Quart Covered Braiser with Rack to my arsenal.
Christy Spurlock says
I need a good sauté pan. Just can’t have enough of them.
Loretta Genetelli says
I too am a veteran cook with no crepe pan. i usually use my 8 inch omelet pan to make the crespelle for my manicotti. I new crepe pan would be great. Your recipe for crepes with provolone, walnuts and figs sounds yummy, I will be making it very soon.
Nathalie C. @ Devoted Foodie says
I am a huge crepe fan! I love the sweet and savory combination with the addition of the walnuts. Yum!
It would be a tie between the grill pan and the large skillet. I love grilling (meats, fruits, vegetables) and making paninis so I would use this several times during the week. And, I think everyone needs a large skillet that can be used for day to day cooking.
I would use the skillet to make grilled sandwiches.
This crepe pan would be just what I need.
The crepe pan looks nice and big, it gets my vote!
We love crepes,so a crepe pan would be perfect!
I know from experience that I would use the deep, covered skillet. I am constantly sauteing fresh veggies on a large scale. On the other hand, I’d make crepe a lot more often if I had that beautiful pan. I love crepes!
Definitely 10″ open skillet, I make some type of hot egg breakfast everyday for my family.
Carrie @ poet in the pantry says
LOVING the sound of these crepes! Can’t wait for Big Harvest Potluck!
I’d probably use the sauté pan the most. That’s more my style–one pot cooking.
jenn paul says
Hands down, the griddle! Ours just died on us. I wouldn’t mind trying my hand at crepes though! Fig and walnut in anything is dreamy!
Meredith K says
Seeing that griddle pan makes me have a hankering for a Farmers Market gluten free quesadilla. Super fresh veggies + kale + VT cheddar + a drop of maple syrup can only equal delicious.
I love the 8quart stock pan. So beautiful. I have been making fig jam (so, yes, the fig crepe recipe is much appreciated right now) and pasta salads this summer and always enjoy soups and stews in the fall and winter so it would definitely go to use in our home!
I think I would use the 12in stir fry pan all the time!
Sarah L says
I’d use the large skillet frequently to cook a mix of vegetables with whatever grain or other leftovers we have in the fridge.
Kari M says
I’d go with the griddle pan! Great for cooking fish!
Emily @ Life on Food says
I would be all over the 12 inch deep skillet
Pam Coleman says
I could really use the grill pan. I have one at our home in Bethlehem, PA but could use one at our shore house. I would love to be able to grill up a panini with seasoned turkey, pepperjack cheese and a good sauce.
Sharon S says
I would use grill pan the most. I have a two burner grill pan, but that’s the reason I don’t use it much – it’s TWO burners. I’ve been wanting a smaller one for ages to cook chicken and veggies. Love grilled food.
The large skillet, though all of the pieces would be useful in my kitchen!
I’m really feeling the 12″ round griddle. My current pancake pan has seen better days and could definitely be replaced!
Colleen (Souffle Bombay) says
I love dessert crepes especially! Yours sound delicious! I think I would use the 8QT the most – my family is crazy for soups…and i make plenty of them!
I would use the grill pan the most. I’ve been meaning to buy one for some time!
Joanie in NC says
What a stunning collection! The griddle pan might could become a favorite piece… 🙂
Thank you for the generous giveaway.
Hope the bridal shower goes well! With the Anderson women involved, the food will be rocking!
Honestly, the 10″ or 12″ skillet is what I need the most right now. The last cooking set that I bought 8 years ago has lost its non-stick coating and I’ve since read how bad that non-stick coating is for your health. I’ve been searching for my next investment, a fellow baker told me to go stainless steel… but I don’t know. This collection is beautiful. A set that requires a rack over the cooking island to show it off.
12 inch griddle for burgers, grilled cheese, and pancakes
I’d love the 3 1/2 qt. straining sauce pan. Love that it has the pouring lip.
leslie b says
It is hard to decide! I think I would definitely like to try the crepe pan, but probably for most days, I would use the skillet with the cover! I have saute pans with sloped sides, but there are often times when I want a pan which has a little more height and is straight sides. I have a recipe for making pasta with water and tomatoes and spices (don’t have to do everything separately) and that pan would be perfect!
Wendy Koz says
I’d like to think it would be the crepe pan since I love how they taste, but in all reality I never make them!. I’d more likely use the 12″ covered deep skillet several times a week though!
kate C. says
I would really love the grill pan, because it’s so cold here so much of the year that I never get to grill outside as much as I’d like to! But the crepe recipe also has me craving those and wanting that pan!
Ruth Anne says
Those skillets look terrific for making eggs! (but I also love the idea of a crepe pan for buckwheat crepes)
I would like the grill pan so I could grill steaks, salmon and chicken, rain or shine, right on my stovetop.
Joanie in NC says
What a stunning, unique collection. I think the grill/griddle pan would be a blast to use.
Hope the shower is a fun and tasty event (has to be with the talented Anderson women involved)!! 🙂
I would use the saute pan to stir fry things like beef and broccoli!
I would use the grill pan and the stock pot the most. the set is beautiful and I would love to own it. Thanks and good luck everyone!
Although not as glamorous as a crepe pan, the 12 inch covered skillet is the workhorse in my kitchen. I use it every single day. I have a really good chicken stew recipe that I would make in the 12 inch pan. It’s sort of like a cacciatore, but with more broth..
I too would live that 12 inch skillet. It would be great for potstickers and fried tofu and my one pot dishes and sautéed fruit desserts… Oh my
would love the 3.5 qt chef’s casserole, that seems like a really handy size for soups and such this fall.
I would use the dutch oven to make chickpea curry topped sweet potatoes, and if I doubled the recipe, as-simple-as-it gets-homemade tomato soup.