i am on a serious crepe kick right now. it’s sort of the perfect summer dessert right? decadent without being too rich, refreshing without being too sweet. and ever so versatile. seriously y’all, you can put just about anything in a crepe. we had some friends in town for dinner the other night who requested something ‘healthy’ after binging on tex-mex the day before. thus, this figgy crepe with honey basil mascarpone was born.
2 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 large eggs
1/2 cup all-purpose flour
two pinches of salt
a few shakes of cinnamon
2 tablespoons honey
mix all ingredients by hand with a whisk, or keep it easy by mixing it in your vitamix on level 1. (if you don’t have a vitamix, go here to read why you should). lightly butter a medium sized pan on medium/high heat and pour in about 1/4 cup of batter. you’ll want to tilt the pan to get a nice even thin coat of batter. cook for about 2 minutes until the top side has set and then flip and cook for about 10-15 more seconds. crepes can be stacked on a paper towel-lined plate until ready to eat. if you wrap them well they’ll keep in the fridge for about 2 days. (the batter can also be made ahead of time and stored in the fridge).
8 oz mascarpone
fresh basil, finely chopped
fresh black mission figs, rinsed and sliced
your crepes can be made ahead of time, and simply served room temperature or warmed slightly in the oven for a minute. i’d actually recommend making the mascarpone filling ahead of time to allow time for the flavors to get friendly with one another. again you’ll notice that i didn’t tell you how much of each ingredient to add, because i believe it should be done to taste. teach yourself to listen to you palate and learn what it likes. it makes the process of creating dishes much more enjoyable than just following my specifications.
assemble crepes by spreading the mascarpone filling along the middle of the crepe and adding as many fig slices as you’d like. if you prefer it a little sweeter, drizzle some honey in there too. fold the sides of the crepe so that they overlap and garnish with a tiny dollop of mascarpone, fresh basil, and a touch of honey. and then eat to your heart’s content!
crepe recipe slightly adapted from here.