My big brother gave me an awesome gift for my birthday last year – a gift certificate to Eataly in NYC. I finally put it to use a few weeks ago and collected quite the bounty. I got all sorts of ingredients and prepared foods I always want but don’t normally want to spend money on: amarena cherries, Trapani sea salt, red onion preserves, bucatini, chocolate with white pepper, San Marzano tomatoes, extra virgin olive oil, etc.
While all of those things are lovely and delicious, my favorite two items are honey varieties by Mieli Thun. I purchased the forest honeydew and the eucalyptus honey. According to the Meili Thun website, the forest honeydew is perfect for breakfasts and snacks; to sweeten milk and coffee, or mulled wine. The eucalyptus honey pairs well with roasted vegetables and can also be added as a great finish to risottos.
These ideas sound great and all but I can’t seem to get past just putting the honeys on toast with goat cheese. The weekend of Easter I tried to experiment by making savory and sweet crêpes using the honey, but the crêpes ended up being filled with goat cheese – and, of course, my vegetable of the moment, radishes. So, hey, why fight it? I like what I like!
For the crêpes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
1/8 cup chopped fresh dill
1/8 cup chopped fresh parsley
3 tablespoons melted butter
A bit of extra butter, for coating the pan
For the filling
Honey for drizzling
8 oz. goat cheese
Chopped fresh chives as garnish
Mix all of the ingredients for the crêpes thoroughly in a large bowl. Cover and place the bowl in the refrigerator for 1 hour. According to Alton Brown, chilling the batter in the fridge will allow the bubbles to subside so the crêpes will be less likely to tear during cooking.
Place a small non-stick pan over medium heat when the batter is ready. Melt a bit of butter in the pan to ensure maximum non-stickiness. Pour about 1 ounce of batter into the center of the pan, quickly swirling the pan to help the batter spread evenly. Let the batter cook for 30 seconds. Then, carefully flip the crêpe. Cook for only about 10 more seconds on the other side. Remove the crêpe to a clean, flat surface to cool. Keep going, crêpe by crêpe, until all of the batter is used.
After the crêpes have cooled, spread goat cheese in each, followed by radish slices. Drizzle honey on top of the filling and roll the crêpes closed. Garnish with the chopped fresh chives and serve with a hot cup of tea.