Who doesn’t love foie gras and who doesn’t love crepes? Definitely not the vegans but this post isn’t for them anyway.
A few weeks ago I visited my favourite Toronto restaurant, Bacchanal, when Chef Luke was introducing the latest menu for our local event called Summerlicious. I don’t necessarily remember everything we tasted that night (blame the wine), but this one dish was out of this world – buckwheat crepes stuffed with foie gras and topped with strawberry rhubarb compote – FMU. Helloooo! Perfect summer appetizer! Now, I have to hand it to Luke. This is a chef who is always looking out for my best interests; meaning most things he makes are gluten free.
So, a few weeks ago was my trip to Virginia for my alumni weekend at Oak Hill Academy. I had every intention of recreating this dish for my fellow mates until, once again, wine. and martinis, and wine. Then hot tubs and more wine – get the picture?
After 3500 kms of driving, I finally got home to my nest and started back to “work” aka hanging out with my favourite 5 year old twins, J and K.
At the same time, I also have to come up with a new recipe for the Caneggs egg white powder. I still have most of my ingredients from my trip south, so I packed em all up, grabbed some fresh pâté (couldn’t shell out for foie that day so pâté is a perfect wallet friendly option) from The Cheese Boutique, and headed over to see the kidlets. Rest assured I knew the young spawn wouldn’t eat these crepes – we made our own banana crepes with egg white powder (which will come in another post).
ONTO THE GOOD STUFF!
Fois gras stuffed egg white crepes with strawberry rhubarb compote
- 1 stalk rhubarb
- Large handful of Ontario grown strawberries
- Pinch of kosher salt
- 1/4 water
Throw it all in a pot and let simmer until soft. This shit is delicious, don’t make it complicated.
Egg white crepes makes 4
- 1 package of decent Foie Gras or pâté
- 192 grams (1 ½ cups flour) (I used Trader Joes gluten free flour)
- 125 ml milk (dairy or non dairy)
- 125 ml water
- 1.25 ml (¼ tsp) salt
- 30 ml (2 tbsp) butter melted
- 30 ml (2 tbsp) CanEggs egg white powder
- 75 ml water
Combined egg white powder and 75 ml water first. Whisk until frothy and let sit. Put all other ingredients into a bowl and mix well. Whisk in egg whites and let sit.
Heat your crepe pan and spray with cooking oil (I use avocado oil from Costco), take a ladle and spread out your batter in a thin layer (Just an FYI here – the first one rarely turns out) tilt your pan slightly to coat the pan evenly, cooking for about minutes before flipping.
Pile your crepes on a plate and cover with a dishtowel until cool (you can even refrigerate until the next day).
Once cool, spread a room temperature pâté from edge to edge and fold in a triangle. Top with compote and some edible flowers.