Roasted Balsamic Cherry and Goat Cheese Crêpes

If you were to ask me what my favorite fruit is at any given time, I'd likely say whatever fruit happened to be in front of me. But I do have a special weakness for sweet cherries when they're in season — plump, firm, sweet and so bold and striking in flavor, I buy large bags full of them as often as I can for snacks, breakfasts and treats.

This time around, I've tossed them in balsamic vinegar and roasted them in preparation for a crêpe filling. Roasting softens the cherries and deepens the flavor into almost a cherry pie filling taste without the sugar, and the balsamic vinegar further intensifies the flavor by lending it something like the taste of a robust red wine — definitely not vinegary! Combine with toasted almonds and tangy soft goat cheese and roll up in a soft, light and chewy crêpe and you have a sweet and savory treat that's perfect for brunch or lunch.

The crêpes themselves — adapted slightly from Joanne at Eats Well With Others — are quick and simple, and work out perfectly every time into a soft, light and easily rollable or foldable crêpes that are ideal for filling or stuffing. They're also unsweetened, and are a great crêpe for any savory or dessert idea.

Roasted Balsamic Cherry and Goat Cheese Crêpes

Recipe by Lisa Turner Cuisine: French Published on July 16, 2014 Simple soft and light brunch crêpes filled with fresh sweet balsamic-roasted cherries, toasted almonds and tangy goat cheese Print this recipe Crêpes: 1 1/2 cups all-purpose flour pinch of sea salt 2 cups milk 3 eggs 1 tablespoon vanilla 3 tablespoons olive oil Filling: 3 cups (1 lb or 450 g) pitted cherries 2 tablespoons balsamic vinegar 1/2 cup chopped raw almonds 1 cup soft goat cheese, crumbled Instructions: Preheat an oven to 450°. Toss the cherries with the balsamic vinegar and place on a baking sheet. Roast for 12 to 15 minutes until the cherries are soft. Remove from the oven, transfer to a bowl, and set aside. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. In a large bowl, Whisk together the flour and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Slowly whisk the liquid ingredients into the dry ingredients, mixing until the batter is smooth. Let stand for 20 minutes. Lightly butter or grease a non-stick skillet and place over medium heat. When hot, add a scant 1/3 cup of batter to the pan. Using the back of a ladle, gently spread the batter into a thin circle about 8 inches round. Cook until the top surface is dry and the edges release easily from the sides, just a minute or so. Gently flip and cook the other side for a seconds, then gently loosen the crêpe and slide on to a plate. Repeat with the remaining batter. Place a couple of tablespoons of the cherries directly in the center of the crêpe and scatter with almonds and crumbled goat cheese. Fold or roll up the crêpe and serve warm. Makes 12 to 14 crepes or 6 brunch size servings

Other cherry recipes you may enjoy:
Cherry Ricotta Crêpes
Cherry Clafouti (Baked Cherry Pudding)
Cherry Pudding Cake
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

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Audio Accompaniment: Geotic

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Chickpea Flour Breakfast Pancakes

My Dad used to serve up a batch of homemade pancakes on the weekend when I was a little girl. I like to carry on the tradition of weekend pancake breakfasts as an adult too, and it gives me a chance to experiment with different ingredients, flavors and techniques for pancakes. Light and fluffy or solid and sturdy, I enjoy pancakes in all varieties and the search for new recipes.

If you're looking for a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the thing. Just as simple as pancakes made with regular all-purpose or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour — also known as besan in Indian grocers — is widely available now in health food stores, Asian grocers and many supermarkets. Dress these pancakes up with butter, whipped cream, fresh berries, maple syrup or your favorite topping for a terrific and nourishing weekend breakfast treat.

Chickpea Flour Breakfast Pancakes

Recipe by Lisa Turner Adapted from The Veggie Nook Published on June 6, 2013 Simple, sturdy, filling and nourishing, these sweet breakfast pancakes are creamy and delicious Print this recipe Ingredients: 1 cup chickpea flour (besan) 1/4 cup unbleached all-purpose flour 1/4 cup arrowroot starch 1 tablespoon brown sugar 1/2 teaspoon baking powder 3/4 cup plain whole fat yogurt 1/4 cup water 1 egg, beaten Instructions: Combine the flours, arrowroot starch, brown sugar and baking powder in a mixing bowl. Whisk together the yogurt, water and egg, and stir into the dry ingredients until the batter is smooth. Heat a few teaspoons of butter or oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges are separated from the pan. Flip the pancakes and cook for minute or until both sides are golden brown. Drain on sheets of paper towel. Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes eight 4-inch pancakes

More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

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Audio Accompaniment: silence

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