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Goat Cheese Crepes with Fig Jam

Goat Cheese Crepes with Fig Jam
Refrigerating the batter helps produce exceptionally tender crepes because, as the batter chills, the flour expands and absorbs the liquid. You can cook the crepes in advance, then fill and broil them just before serving. The lightly spiced fig jam is a wonderful complement to the creamy goat cheese filling.

Ingredients:

  • 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

Directions:

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.
Williams-Sonoma Kitchen.