GOAT CHEESE CREPES WITH FIG JAM

GOAT CHEESE CREPES WITH FIG JAM image

Yield 4 SERVINGS

Number Of Ingredients 10

Previous Next

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, CRUMBLED
6 TBS. FIG JAM
CHOPPED FRESH FLAT-LEAF PARSLEY FOR GARNISH

Steps:

IN A BOWL, COMBINE THE MILK, EGG, FLOUR, OIL, THYME AND THE 1/2 TSP SALT. USING AN IMMERSION BLENDER, BLEND UNTIL SMOOTH. REFRIGERATE 1 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 AN DCOOK 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 FIG JAM AND GARNISH WITH PARSLEY