You know, they tell you that your subject lines should be easily Googlable, like as in, “What to do with Calamansi.” Oh well, I’m happy with the e-friends I have already. Anyone watching Game of Thrones? I like it, but I do feel like they go too far. Sometimes it’s like, “What do people like? Babies? Let’s kill babies!” Know what I’m saying? Game of Thrones — the fart joke of the suspense world.
Anyhoo. Let’s talk today’s dangerous food — calamansi (also “calamondin”). I kept forgetting I had picked these little frozen globe fruits up six or eight months ago and that they were hunkered in the bottom of my freezer. I’ve mentioned before that cooking dangerously often makes me procrastinate. My brain works something like, “Is it sour? Sweet? Fungus? Animal part? Ack, I’m just going to boil up a chicken today instead.”
But today, for pancake Tuesday, I knew that it was time to bite the oversized fruit bullet and figure out what to do with the freezer-burned little things.
Now we’ve never really celebrated pancake Tuesday, so I’m not sure which Christians do and which don’t. Maybe it wasn’t our tradition, or maybe we did and were lazy about it, who’s to know. But absence makes the heart grow fonder, right? And when I read about the tradition, it sounded pretty cool to me — it’s the last hurrah before lent (which we never celebrated either), but also, as with many of today’s holidays, it was celebrated by pagans in the pre-Christian days. In this case, the Slavs ate pancakes which happen to be shaped like the sun, to help Jarilo, god of vegetation and spring-like things, to chase away the evil spirits of cold and darkness. I could get behind that.
Also, at the mention of pancakes for dinner my kids nearly peed themselves with excitement. So dangerous pancakes were a done deal.
This recipe is going to look semi-complicated, but know that although it involves fussing with appliances (who doesn’t love gear?) it will only take as long as it does for the salmon to broil — 20-25 minutes. And don’t worry about the calamansi. For once, I’m not cooking something gross! They’re the Filipino cross between a lime and a mandarin, so feel free to substitute lime juice where I’ve used calamansi. At the same time, if you happen to come across these, don’t be afraid of them. Make your recipe sound exotic, avoid the skins, and substitute in wherever limes are called for. Fear not the calamansi, Khaleesi.
PS I made up this savoury crepe, and you should now make it on pancake Wednesday, Friday, and Sunday. It’s delicious, and you should be eating more omega 3s.
Savoury chèvre crepe with salmon, avocado, and calamansi (Makes 4 entree-sized crepes)
- Salmon to serve 4
- 300g (one long log) chèvre
- 1/2 soft avocado
- 4Tbsp frozen spinach, thawed and dried with paper towel
- Juice of about 12 small calamansi, skins and seeds discarded
- A few turns of black pepper
- Crepe ingredients
- 1C flour
- 1.5C milk
- 1Tbsp sugar
- 3Tbsp butter, melted
- 1/4tsp coarse salt
- 4 eggs
1. Cover baking sheet with foil and preheat oven to 400. Brush salmon with olive oil, sprinkle with coarse salt and pepper, and bake in the oven 20-25 minutes, until no longer squishy in the middle
2. Meanwhile, in a food processor, combine chèvre, avocado, spinach, calamansi juice, and pepper, pulsing until combined
3. Heat heavy non-stick frying pan over medium-high heat. Add crepe ingredients to a blender and mix well. When pan is good and hot, add some butter to coat lightly. Pour crepe batter into pan to just cover the bottom. Don’t touch it until top begins to look firm, and then test gently with a spatula. If it lifts away from the bottom, make sure to coax whole crepe from sticking and then flip all in one motion. The other side shouldn’t take nearly as long to cook (think fried eggs). Remove to plate.
4. Spoon filling across open crepe, lay salmon on top, and wrap ‘er up. Continue process with remaining crepes.
Okay, so I cheated and they ate plain ones with maple syrup. But check out how the real ones turned out.
Yes, my lovely foodie friends, you often stick with me through some of my more “experimental” posts, but it’s for recipes like this that you persevere. Winner, winner, salmon crepe dinner! Make it, love it, lick it. Not the screen. Very tasty. You could skip the salmon and make it veggie, too. And it might just give my husband some of those “good fats,” his doctor recently suggested he needed. Rating: 5 Yums! Oh, and about the calamansi — not sure I’d notice the difference if limes were substituted — maybe slightly more bitter. But fun. Happy Pancake Tuesday! And do we think I can manage a SECOND post within the week for Chinese New Year? Dare me!