Walnut Crepes with Raspberries and Dried Figs

Name: Walnut Crepes with Raspberries and Dried Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters all purpose flour; 6 servings Additional melted butter; 227 grams crème fraîche; 59 milliliters (packed) dark brown sugar; 3 larges eggs; 355 milliliters chopped dried Calimyrna figs; 2 Tbsps honey; 237 milliliters Muscat wine; 1 teaspoon grated orange peel; 0 teaspoons salt; 2 Tbsps sugar; 6 servings Additional sugar; 2 Tbsps (1/4 stick) unsalted butter, melted; 1 vanilla bean, split lengthwise; 59 milliliters chopped walnuts; 237 milliliters water; 237 milliliters (or more) whole milk; 12 package frozen sweetened raspberries (not packed in syrup), thawed, juice reserved

The recipe Walnut Crepes with Raspberries and Dried Figs could satisfy your Mediterranean craving in about 45 minutes. For $2.59 per serving, you get a morn meal that serves 6. One serving contains 467 calories, 8g of protein, and 22g of fat. It is a good option if you're following a vegetarian diet. A mixture of sugar, orange peel, additional butter, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Scrape seeds from vanilla bean into heavy medium saucepan; add bean.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

Add figs, raspberries with juices and all remaining ingredients. Bring to simmer, stirring until sugar dissolves. Simmer over medium heat until figs are tender, about 30 minutes. Cool. (Can be prepared 3 days ahead. Cover and chill.)

Ingredients you will need

Raspberries

Sugar

Figs

Combine 1 cup milk and next 7 ingredients in blender. Blend until smooth, occasionally scraping down sides of blender. Cover; chill crepe batter in blender container 2 hours. Re-blend batter 15 seconds. If necessary, thin batter with additional milk, 1 tablespoon at a time, to consistency of heavy cream.

Ingredients you will need

Heavy Cream

Milk

Equipment you will use

Blender

Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat.

Equipment you will use

Frying Pan

Brush skillet with additional melted butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour scant 1/4 cup crepe batter into skillet, tilting skillet quickly to coat bottom. Cook until top of crepe appears dry and bottom is golden, loosening sides of crepe with spatula, about 35 seconds. Turn crepe over; cook until brown spots appear on bottom, about 20 seconds. Turn crepe out onto plate. Repeat with remaining batter. Stack crepes on plate.

Ingredients you will need

Crepes

Equipment you will use

Frying Pan

Spatula

Brush 13 x 9 x 2-inch glass baking dish with additional melted butter. Spoon generous 2 tablespoons filling onto center of spotted side of 1 crepe.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Spread filling to within 1 inch of edge of crepe. Fold crepe in half, then fold in half again, forming wedge shape.

Ingredients you will need

Spread

Place filled crepe in prepared dish. Repeat with remaining crepes and filling, overlapping crepes slightly in dish.

Ingredients you will need

Crepes

Brush crepes lightly with melted butter.

Ingredients you will need

Butter

Crepes

Sprinkle lightly with additional sugar. Cover dish with foil. Stir crème fraîche and honey in small bowl to blend. (Crepes and honey crème fraîche can be prepared 1 day ahead. Cover separately and chill.)

Ingredients you will need

Creme Fraiche