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Vegan Crepes and Pan Con Tomate

I was contacted by the company Olives & Things, a relatively new company made up of a Spanish woman and her Canadian husband with the intention of bringing 100% natural products of the Mediterranean and Spain to the world.

I was able to try the Cazorliva, a Spanish, cold-pressed extra virgin olive oil. I wanted to try it in a recipe that really focused on the flavour of the olive oil itself. I chose a Spanish tapa, “Pan con Tomate”. It’s basically toast with tomato and garlic and lots of delicious olive oil. It’s a widely eaten dish all over Spain.

Pan con Tomate

  • 1 baguette
  • 1-2 big juicy tomatoes
  • 1 clove of garlic
  • sea salt
  • 1-2 tbsp Olives & Things Cazorlina extra virgin olive oil
Slice the baguette in half lengthwise and toast (I did this in the oven at 350 degrees F for just a couple of minutes). Peel garlic clove and rub over baguette. Slice tomato in half and rub over baguette. Drizzle generously with olive oil and sprinkle with sea salt.
I really enjoyed the flavour of this olive oil and I know that Spanish olive oils are becoming quite popular and I can see why. It would be beautiful in all sorts of recipes, especially simple ones like this where the flavour of the olive oil is the star.
I was also able to try their 100% natural Barcelona Salt with Wild Berries. I love flavoured salts and I was really excited to try this one, as I have never had a salt with a sweet element to it before. I decided to make crepes with raspberries and chocolate sauce, along with this salt, to add a salty-sweet tasty combination and really bring out the flavours.
Vegan Crepes with Wild Berry Sea Salt (adapted from here)
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/4 cup Earth Balance, melted
  • 1 tbsp sugar
  • 2 tbsp maple syrup
  • 1 cup all purpose flour
  • 1/4 tsp Salt with Wild Berries
In a large mixing bowl, blend almond milk, water, 1/4 cup Earth Balance, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some Earth Balance. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet (*Add a small bit of water if too thick). Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side. Stuff with your favourite stuffing (ie. raspberries) and drizzle with dark chocolate. Sprinkle with a generous pinch of salt.
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