So, as promised, another delightful recipe to use those delicious figs as we lead into the crispy, fall weather. These crepes are just delicious and they are the perfect savory addition to a Sunday brunch as an alternative to the traditional French toast.
I can’t resist that salty sweet combo. I also cannot wait to throw a brunch party at the first sign of that autumn nip in the air, and this recipe will surely be on the menu. You can purchase a pretty hearty fig jam that is close to homemade at a Whole Foods, and would probably have a great shot at finding some delicious, hand-jarred versions at the local farmer’s markets, like DC’s own Eastern Market (LOVE that place).
Dupont Circle also holds a fantastic farmer’s market on the weekends with some of the most lush, fresh ingredients I have laid eyes on. But all that said, this recipe is so simple that it’s worth trying your own!
I suggest saving old pasta sauce jars and clean them out to use for your jam. And hey, if you are feeling extra creative, make extra and print out your own labels to share with friends. I mean, hey…how can anyone resist such deep, red deliciousness?
Warm Goat Cheese Crepes and Homemade Fig Jam
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 tsp. canola oil
- 1 tsp. minced fresh thyme
- 1/2 tsp. salt, plus more, to taste
- 8 tsp. unsalted butter
- 4 oz. goat cheese (chèvre), crumbled
- 6 Tbs. fig jam
- Chopped fresh flat-leaf parsley for garnish
For Homemade Jam
- 2 pounds fresh, ripe figs, washed, stemmed and cut into 1/2 inch pieces
- 1 1/4 cups sugar (more or less depending on sweetness of figs)
- zest of 1 lemon + small squeeze of its juice
- 2 tbsp Grand Marnier
- pinch of kosher salt
- In a bowl or batter pitcher, combine the milk, egg, flour, oil, thyme and the 1/2 tsp. salt. Using an immersion blender, blend until smooth. Refrigerate for 2 to 8 hours.
- In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.
- Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper.
- To assemble, on a clean work surface, lay a crepe flat. Top with 1/2 oz. of the cheese and season with salt. Fold the crepe into quarters and place on the prepared baking sheet. Repeat with the remaining crepes and cheese.
- Broil the crepes until golden brown, 3 to 5 minutes. Place 2 crepes on each plate. Top with 1 1/2 Tbs. fig jam and garnish with parsley. Serves 4.
Homemade Fig Jam
- Place figs, sugar, lemon zest + juice, Grand Marnier and salt in a non-reactive, deep pot. Let stand for 30 minutes at room temperature, stirring occasionally.
- Bring to a boil over medium heat, stirring often. Continue to keep mixture at a rolling boil, stirring occasionally, for about 25 minutes or until thickened. Keep a close eye on it to prevent jam from burning. Gently mash fruit with a potato masher. Spoon into favorite jam jars and allow to cool to room temperature. Store covered in refrigerator for several weeks.
Photos and jam recipe courtesy of Kiss My Spatula, crepe recipe courtesy of Williams-Sonoma.