Goat Cheese Crepes With Fig Jam Recipes

FIG JAM AND GOAT CHEESE CROSTINI

Steps:

• Heat the oven to 400°F
• Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
• Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
• Line a plate with paper towels and set aside.
• Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
• Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
• Repeat with remaining sage leaves; set aside.
• Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.

GOAT CHEESE CREPES WITH FIG JAM RECIPE

Steps:

• In a bowl or batter pitcher, combine the milk, egg, flour, oil, thyme and the 1/2 teaspoon salt. Using an immersion blender, blend until smooth. Refrigerate for 2 to 8 hours. In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tablespoons 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 ounces 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 tablespoons fig jam and garnish with parsley. This recipe yields 4 servings.

GOAT CHEESE CREPES WITH FIG JAM

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