Mains | Blackberry Compote with Gluten-Free, Vegan Crepes
Our refrigerator is constantly loaded with all sorts of fresh berries. The one, amongst numerous traits, that the daughter (Ina) shares with the Dad (the husband) is the love for berries. Give them each a bowlful, anytime of the day, and they are both happy campers.
Ina’s just so fond of the visits to the farmer’s market and its something I never ever imagined she would. Mention the word “market” and she’s all set to go with her little hand bag and her little tote that she loves to carry the produce (berries) she ‘bought’.
What amuses me each time we visit the farmers market, is that she always heads straight to the spot where all the berries are lined up. She is busy identifying them and enjoying the samples she gets from the vendors, who probably know her way to well by now.
We believe it’s important for kids to know and recognize the food they eat to help make better and healthier eating choices. We’ve involved Ina in our attempts to grow herbs the organic way, to start with. And, taking her to the farmers market is a part of our effort to introduce her to a natural way of eating than out of boxes.
On our recent trip to the local farmer’s market, we bought a couple crates of black berries. Juicy, sweet, bright, tart and aromatic –is exactly how these berries have been. We enjoyed a crate as soon as we got home and saved the other for later.
The husband, I presumed, had completely forgotten about these berries, till he asked a few days later if we still had any left. I had tucked it away, on a purpose, behind the numerous other things in the refrigerator and responded “I guess we finished them all!” The reason – with father’s day around the corner, I wanted to surprise the daddy–daughter pair with something simple but berry-licious.
We are having extended family coming over for the weekend and the husband’s going to be away, taking them around, on Father’s day. I decided to plan a Father’s day special a few days in advance. So, the whole of this week we’ve been grilling seasonal fruits and vegetables and enjoying dinners in the backyard by ourselves while making beautiful memories.
For a special treat, I wanted to make the husband’s favorite – French Crepes. With our new lifestyle and being strictly vegan (for all except one day of the week), I had to choose a recipe for crepes that is egg-free and dairy-free; in the process, I ended up with something that’s also gluten-free. A Mangalorean version of the French favorite, truly went a long way.
And for those black berries, I had carefully hidden; those went right into a compote, with a dash of fresh thyme and mint, and without any processed sugar.
Celebrations in our household have always come with cakes. It was truly odd to celebrate something without one (I am still working on recipes for egg free, dairy free cakes), this time. That said, we enjoyed it in a way we never expected or would have never thought of before. Living without a lot of ingredients can still be fun provided they are paired or combined in a fun way.
The challenge was to keep the props, to a minimum and the photograph, simple.
ISO 100, 1/125, f/1.8
The verdict – the pairing worked beautiful and both of them enjoyed it so much, that the compote was gone much faster than I had expected. As for the crepes –we plan to have it again next week.