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Jacques Pépin And Granddaughter Shorey On Love, Food And Being Together10:30Download

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Cottage cheese pancakes with blueberries from "A Grandfather's Lessons: In the Kitchen with Shorey." (Courtesy, Tom Hopkins)MoreCloseclosemore
Cottage cheese pancakes with blueberries from "A Grandfather's Lessons: In the Kitchen with Shorey." (Courtesy, Tom Hopkins)

We're in the kitchen again with chef Jacques Pépin and his unofficial sous chef, his granddaughter Shorey Wesen.

The two have cooked together on Pépin's PBS shows and now have a new cookbook, "A Grandfather's Lessons: In the Kitchen with Shorey." It is a delightful book of recipes you can make fairly easily with your kids, but as Pepin says, it's really more about that inimitable gift of being together with food.

A special thanks to Sur la table in Copley Place for allowing us to use their kitchen for our interview.

Guests

Jacques Pépin, renowned French chef, host of 14 popular public television series and the author of dozens of cookbooks. His latest cookbook is "A Grandfather's Lessons: In the Kitchen with Shorey," which comes with a companion video series.

Shorey Wesen, 13-year-old granddaughter of Pepin.

Recipe

Cottage Cheese Pancakes With Blueberries
Courtesy, "A Grandfather's Lessons: In the Kitchen with Shorey"
Makes 8 pancakes

Ingredients for Batter
2 large eggs, preferably organic
¼ cup sour cream
½ teaspoon pure vanilla extract
1 tablespoon sugar
⅛ teaspoon salt
½ cup all-purpose flour
½ cup cottage cheese
2 tablespoons unsalted butter
2 tablespoons peanut, grapeseed, or safflower oil

Ingredients for Garnish
¼ cup apricot preserves
1 cup blueberries

  • Put the eggs, sour cream, vanilla, sugar, salt, and flour in a small food processor in this order and process for about 15 seconds, until smooth. Add the cottage cheese and process for a few seconds, just enough to mix it in.
  • Heat 1 tablespoon each of the butter and oil in a 10- to 12-inch nonstick skillet. Add about 3 tablespoons of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side. Flip and cook for 1½ to 2 minutes on the other side. Transfer the pancakes to a plate and repeat, heating the remaining butter and oil and making a second batch of pancakes with the rest of the batter.
  • Meanwhile, heat the apricot preserves in a microwave oven for about 30 seconds to liquefy them, then mix with the blueberries.
  • Serve the warm pancakes with the blueberries.

To see how it’s done, go to www.surlatable.com/jacquespepin.

This segment aired on November 22, 2017.

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