Italian Fig and Balsamic Crepes
Sweet dried figs and a balsamic reduction provide a complex Italian flavor profile.
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Ingredients
- 1 cup All-purpose flour
- 1 1/2 cups Whole milk
- 2 count Large eggs
- 2 tablespoons Melted butter
- 1 1/2 cups Dried Mission figs, chopped
- 1/2 cup Balsamic vinegar of Modena
- 2 tablespoons Honey
- 8 ounces Mascarpone cheese
- 1/4 cup Powdered sugar
- 1 teaspoon Lemon zest
- 1 pinch Salt
Instructions
- 1
In a blender, combine flour, milk, eggs, melted butter, and salt; pulse until smooth and let the batter rest for 30 minutes.
- 2
In a small saucepan, simmer the balsamic vinegar and honey over medium-low heat until reduced by half into a thick glaze.
- 3
Add the chopped dried figs to the balsamic reduction and simmer for 3 minutes to soften, then remove from heat and set aside.
- 4
In a small bowl, whip the mascarpone cheese with powdered sugar and lemon zest until light and airy.
- 5
Heat a non-stick crepe pan over medium heat and lightly grease with butter.
- 6
Pour a thin layer of batter into the pan, swirling to coat the bottom, and cook for 1 minute per side until golden.
- 7
Spread a dollop of the mascarpone mixture in the center of each crepe and fold into quarters.
- 8
Drizzle the warm balsamic fig mixture generously over the folded crepes and serve immediately.
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