This Sunday was Easter, the day that we celebrate the Resurrection of our Lord and Savior – Jesus the Christ. What better way to celebrate Easter than to have a proper feast. The focus of the menu was crepes – both savory and dessert. I designed the meal such that each crepe was a mini meal. No side dishes needed.

SAVORY CREPES

1) Avocado, prawns, crab, cilantro, yellow onion, lemon juice.

I used a lot of lemon juice so this dish was kind of a ceviche style. Very well received.
I left the tails on the prawns, so that this dish would be manly. But I took a lot of grief for it.
It is hard being a man sometimes.

2) Sausage, grilled asparagus, gruyere and Parmesan cheese.
Nice, but adding mushrooms would have been nice.

3) Ham, spinach, cheddar and Parmesan cheese.
This was the favorite.
These crepes needed some proper wines:

1) Molnar Family Poseidon’s Vineyard Chardonnay 2010 Carneros – Napa Valley
A nice malolactic fermentation. Good butter and fruit. Went well with the food.

2) J Vineyards 2005 Robert Thomas Vineyard Pinot Noir Russian River Valley
This wine was outstanding. A great Burgundian style Pinot.

DESSERT CREPES

All the dessert crepes had whipped cream:

1) Banana and Nutela.
This was the most popular

2) Cream cheese and strawberries.
This was Richard’s favorite.

3) Chocolate chip cookie dough and peanut butter.
This was my favorite.

4) Banana, brown sugar, grappa, and Nutela.
This was Mathew’s creation. I caramelized the bananas in the melted brown sugar.
I used the grappa to provide a litter flambe action.

And I provided a dessert wine:
Merry Edwards 2008 Late Harvest Russian River Valley Sauvignon Blanc
This wine is a lot like a Sauternes.

So all in all, a very nice tribute to the Risen Savior!