Cider-braised chicken crepes

Crepes are one of my all-time favourite foods to make.  They seem so fancy, but are super simple.  If you can make pancakes, you can make crepes.  For those who have to follow a gluten free diet, they are extra fabulous because you can make them from any type of flour or combination of flours.  I personally love anything with buckwheat in it - it adds a rustic touch and is more filling than those made with one of the lighter flours.  I do find that you have to let the batter rest for an hour or so before you start cooking, to allow the buckwheat to soak up some of the liquid.

Buckwheat Crepes:

3 eggs (I used 2 eggs + 2 egg whites, since I had whites left over from making Hollandaise sauce)
 3/4 C rice flour
1/4 C buckwheat flour
1/4 C corn flour (not cornmeal!)
salt & pepper
1/2 C hard apple cider
1 C water

Whisk ingredients together until all the lumps are gone and set aside in the refrigerator for an hour to rest.  Once you are ready to start cooking, heat up either a non-stick skillet or a well-cured cast iron.  You definitely don't want to use a pan that is prone to sticking!  Heat your skillet on medium heat, then melt a small lump of butter in the center of the pan and swirl to coat.  Pour 1/4 C batter into the center of the pan and swirl it slightly.  You want your crepe to be thin, but still evenly cover the pan.  My crepes were 6-7" across from 1/4 C batter.  Flip crepe once the edges start curling up - if you try before then, the crepes will stick, or crinkle up when you try to turn them.  You should have a slight bit of browning on the crepes, but don't overcook them so they become hard.  Repeat with remaining batter and keep crepes covered and slightly warm until they are ready to fill.

Cider-braised shredded chicken:

1 T olive oil
1 shallot, minced
2 garlic cloves, minced
2 chicken breasts
1 T dijon mustard
1-1/2 C hard apple cider
1 T maple syrup
1/2 T dried parsley
salt & pepper

In medium saucepan, heat olive oil over medium heat, then add shallot & garlic.  Sauté until  just starting to brown, then add remaining ingredients.  Reduce heat to medium low, cover, and let simmer until chicken is cooked and comes apart easily with a fork (30-45 minutes).  Shred thoroughly with a pair of forks.  Return mixture to heat and simmer until liquid is nearly evaporated (5-10 minutes).  Fill crepes with chicken mixture and a little cheese if that strikes your fancy (I used shredded cheddar).

I served these with prosciutto-wrapped roasted asparagus coated in Hollandaise sauce and topped with a poached egg because I was feeling fancy and the chickens have been in egg-laying overdrive, but this would have gone equally well with a simple side salad.

Sticky dates

I was going to post enticing and drool-worthy photos of these little gems, but I ate them.  *hangs head in shame*

I've been avoiding the grocery store like the plague lately, so when I needed to make some little nibbles to bring to a friend's house for a bbq last week, I had to get a bit creative in viewing the odd lot in the fridge.  I love simple foods, particularly when high quality ingredients are used, and these fit the bill.  They also disappeared, which I'm taking to be a good sign.  ;)

Prosciutto peaches:

Cut one ripe, but not yet squishy, peach into 8 wedges
Cut 8 1/2" x 3" or so slices of good quality prosciutto
Wrap peaches in prosciutto and prepare to feel fancy.

Sticky dates:

Cut 12 Medjool dates in half and remove the pits
Mix 2 T creamy peanut butter, 1 T honey (mine was fairly dark, from my backyard hive), and a pinch of ground cinnamon. 
Fill dates with a heaping mound of peanut butter mixture.
Lick the spoon and the inside of the bowl. (hey, details are important!)