Honey Wheat Crepes With Sweet Ricotta And Figs Recipes

FRESH FIGS WITH RICOTTA AND HONEY

Steps:

• Using a sharp knife, split each fig down the middle, starting at the tapered stem and slicing down to the broad bottom, being careful not to cut all the way through the fig and stopping about 1/4 inch from the bottom of the fig.
• Scatter the pistachios in a shallow bowl or on a small plate. Drizzle the honey on a small plate.
• Using the tip of a smallish spoon, fill the split center of each fig with a generous dollop of ricotta.
• Gently grasp each fig by its sides but without tightly squeezing it. Dip the fig, bottom first, in the honey and then in the pistachios. Arrange the figs on a large plate or platter.
• Drizzle the figs with additional honey to taste and, if desired, sprinkle with the fresh mint. Serve as soon as you can...as if you could resist doing anything else. Originally published September 20, 2011.

HONEY WHEAT CREPES

Steps:

• Combine all ingredients except the butter in a blender and blend until smooth.
• Melt butter in an 8-inch non-stick skillet.
• Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
• Cook until edges start to brown.
• Flip crepe and cook until lightly browned.
• Remove from skillet.
• Repeat with remaining batter.
• Fill with desired filling.

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-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.