Customers may dine at low tables or enjoy normal seating in this Moroccan-inspired interior. Photo credit: Allen Furst.

Café Gibraltar is a restaurant that celebrates the variety of Mediterranean cooking. Using local ingredients, Chef Jose Luis Ugalde adds his own deft touch to dishes originating from Lebanon to Lisbon, serving them in a Moroccan-inspired environment designed by partner Liam Durkee. For information, 650-560-9039 or www.cafegibraltar.com.

Apple-filled Crepes

1 cup milk
4 eggs
1 tablespoon melted butter
pinch salt
1 cup flour
2 Granny Smith apples, peeled, cored, and sliced
2 tablespoons brown sugar
pinch cinnamon
1⁄2 teaspoon vanilla extract
2 cups apple juice
1⁄2 cup heavy cream

Blend the milk, eggs, butter and salt for 30 seconds. Add the flour, blend 30 seconds more, scrape down the sides, and mix for another half minute to make the batter. Refrigerate for two hours or more. Heat a skillet to medium and grill the pancakes for about 10 seconds each side. Stack on parchment paper to prevent sticking.
Saute the apple slices in butter with the brown sugar, cinnamon and vanilla until the sugar melts. To make the sauce, reduce the apple juice to 1⁄2 cup, add the heavy cream and reduce further to 3⁄4 cup. Fold each crepe over some filling, top with sauce and dust with powdered sugar.

The San Mateo coast is now home to an authentic Italian patisserie with the opening of Caffè Mezza Luna in Harbor Village at 240 Capistrano Road, Princeton by the Sea. “My father opened up a patisserie in my home town in Italy and I always said I’d open up one here. We also wanted to bring the Italian culture to the Coastside,” said Roberto Pugliese.

Caffè Mezza Luna Tartufo Chocolate Hazelnut Rum Balls

Yield: 36 individual chocolate balls

Formed into the shape of a dome, this sweet confection is a popular Italian food item. Tartufo is “truffle” in Italian.

9 ounces Nutella

10 ounces cocoa

1 ½ ounces powdered sugar

3 ½ ounces toasted hazelnuts, finely chopped

5 ounces rum

Thoroughly blend above ingredients.

Divide into individual balls by rolling about a teaspoonful of the mixture in the palm of the hand.

Roll balls in cocoa or melted chocolate and refrigerate until the shell hardens.