Lunchbreak: Ham, apple and smoked cheddar crepes, prepared by the Northman chef Sean Sanders and details about the Lincoln Square Ravenswood Apple Fest

Executive Chef Sean Sanders

The Northman
4337 N. Lincoln Avenue
(773) 935-2255

Lincoln Square Ravenswood Apple Fest
October 1-2
9:00 a.m. - 6:00 p.m.
Lincoln Avenue between Lawrence and Eastwood

For more information:

Ham, Apple, & Smoked Cheddar Crepes with Concord Grape Syrup

Crepe Batter

3/4 cup all-purpose flour
1/2 cup whole milk
1/3 cup water
2 eggs
1/4 tsp. salt
1/2 tsp. sugar
2 Tbs. chopped parsley
2 Tbs. melted butter

Make the crepe batter by whisking the eggs, water, milk, and melted butter, mix the dry ingredients and whisking in slowly to wet ingredients until you have a smooth batter. Set aside for several minutes. Heat a crepe pan over medium heat. Brush with canola oil, add about 1/3 cup batter and tilt the pan to let the batter run around the bottom of the pan, coating the entire surface of the pan, cook the crepe til it just starts to brown. Slide a spatula underneath the crepe to flip it over. It takes about 1 minute or until just starts to brown. Put aside and cover once cool

Concord Grape Syrup

2 lbs Concord Grapes
1 1/2 cups sugar

Cook down grapes in a pot on the stove until reaches a syrup consistency, strain and reserve.

Crepe Filling

3/4 cup diced ham
3/4 cup diced apples
3/4 cup diced smoked cheddar
1 Tbs. whole-grain mustard
sprig of dill
2 oz green apple - julienne
fresh lemon - juice

Add Ham to sauté pan until hot fold in apples, cheddar, a little salt, and dress with mustard. Place inside crepe and top with fresh apples with a squeeze of fresh lemon, top with dill fronds, garnish with a drizzle of the concord grape syrup.


Lincoln Square Apple Fest 

The Northman Cider Demonstration

Giddlings Plaza (4700 N.Lincoln Avenue)

October 1, 2016

1:30pm - 2:15pm -  

Cider Making 101 with The Northman’s Cider Director.