HONEY-WHEAT CREPES WITH SWEET RICOTTA AND FIGS

Honey-Wheat Crepes with Sweet Ricotta and Figs image

Yield makes 10 (8-inch) crepes

Number Of Ingredients 15

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Figs in Simple Syrup
1 cup water
1 orange, sliced in paper-thin circles
2 tablespoons orange liqueur, such as Grand Marnier
2 tablespoons honey
1/4 cup sugar
1 cup dried whole figs, split
Crepes
1 recipe Honey-Wheat Crepe Batter (page 105)
1 (15-ounce) container ricotta cheese
1/4 cup confectioners' sugar
1 teaspoon cinnamon
1 egg
Melted unsalted butter, for sautéing crepes
Fresh mint leaves, for garnish

Steps:

Combine the water, orange slices, Grand Marnier, honey, and sugar in a pot and place over medium heat. Add the figs and cook, stirring occasionally, until they reconstitute and the syrup thickens, about 25 minutes.
While the figs cook, make the crepes as directed on page 105.
Stir the ricotta cheese, confectioners' sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
Preheat the oven to 400°F. Forming the crepes for this recipe is kind of like making burritos. Spoon 1/4 cup of the ricotta filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the filled crepes for 2 minutes per side, until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets. Using a spatula, transfer the crepes to a serving plate.
Spoon the figs and oranges with their syrup over the crepes and around the plate. Garnish with fresh mint and wait for the oohs and aahs from your guests.