ENTERTAINING |D E L I G HT S
The tastes of summer
HEADSHOT: MICHELLE VALBERG; AVOCADO CREPE ROLLS: LARRY DICKENSON
Avocado Crêpe Rolls is a recipe that makes a great canapé or appetizer.
Margaret Dickenson
I
invite you to experience several of my summer recipes, each of which offers a unique and tempting twist to what one might normally expect. Avocado crêpe rolls include touches of caviar and drops of maple syrup, which contribute discretely to the complexity of flavours. Certain to catch one’s attention are the grilled steaks served with a most comdiplomat and international canada
patible truffle mayonnaise sauce and escargot-stuffed mushroom tempura as an optional but exotic accompaniment. One may choose to serve the latter as an hors d’oeuvre on a separate occasion. Finally, my white chocolate whipped cream will delight palates, taking traditional shortcake — whether blueberry, raspberry or blackberry — to a new level. Avocado Crêpe Rolls
Makes 12 rolls (4 to 6 hors d’oeuvre servings) This is a no-fail recipe, regardless of one’s culinary skill. Just follow the instructions. The recipe’s complexity of flavours never goes unnoticed. Served as an hors d’oeuvre — or appetizer — these rolls offer a well-appreciated vegetarian option. Regular or buckwheat crepes both work.
12 prepared crêpes (diameter: 4½ inches or 11 cm), recipe for regular crêpes follows 1 avocado, ripe (about 8 oz or 225 g) ¼ cup (60 mL) sour cream 2 tbsp (30 mL) Zesty Ginger Mayonnaise* 2 tbsp (30 mL) Tarragon Hollandaise Mayonnaise** 1 tbsp (15 mL) black caviar (e.g., welldrained mullet and herring roe), optional ¾ tsp (4 mL) maple syrup 1. Cut avocado in half, remove stone and peel carefully. Cut avocado lengthwise into 12 thin wedges (width: 1/3 inch or 0.8 cm) and set aside. 2. Lay crêpes out on a clean flat surface. To the centre of each crêpe, add 1 tsp (5 mL) of sour cream and ½ tsp (3 mL) of Zesty Ginger Mayonnaise and spread evenly over the entire surface of crêpe except for 71
