Honey Wheat Crepes With Sweet Ricotta And Figs Food

FIGS WITH RICOTTA, PISTACHIO, AND HONEY

Steps:

• Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
• Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

WHOLE WHEAT CREPES

Steps:

• In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam.
• Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be very thin. Add more milk as necessary.
• Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
• Place 3 Tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter in a very thin layer.
• Cook the crepe until the surface appears dry -- about 1 minute.
• Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
• Fill crepes with you favorite filling. Roll and enjoy!

GRILLED FIGS WITH HONEY RICOTTA

Steps:

• Pre-heat the grill.
• Trim fig stems, if any, and cut figs in half length-ways.
• Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little brown sugar. Sprinkle nuts over figs, if using.
• Grill figs for about 3-4 minutes or until the sugar starts to bubble.
• Meanwhile, combine ricotta and honey in a bowl and stir until smooth and creamy.
• Remove figs from the oven and gently place on serving plates with a dollop of honey ricotta.
• Garnish with mint leaves and serve. Enjoy!

HONEY CREPES

Steps:

• Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
• In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
• To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.

HONEY-WHEAT CREPES WITH SWEET RICOTTA AND FIGS

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.