figs have arrived!!! I adore them: neri, bianchi, Romanian. If they were not so terribly sweet and calories I eat pounds. Obviously I can not, and so I try to stay away, but I could not make a recipe with figs, in a sweet but with cheese pairing. Here are the crepes with robiola honey cream and fresh figs, balanced by the slightly bitter dark chocolate. A simple recipe, You can be achieved with any type of fresh summer fruit, and it prepares very quickly. The recipe of crepes is to Michel Roux. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!
PANCAKES WITH FRESH FIGS AND CREAM ROBIOLAPrint This
- Serves 6, using a pan from 22-24 centimeters
- 60 grams of flour 00
- 15 grams of caster sugar
- a pinch of salt
- 1 egg
- 160 milliliters of milk
- 50 ml of cream
- a tablespoon of vanilla extract
- 10 grams of clarified butter
- FOR THE STUFFING
- 200 grams of fresh Robiola
- 150 ml of cream
- honey as required (It depends on how much you like sweet cream)
- a pinch of salt
- 30 grams of dark chocolate
- 12 fresh figs, black or white, as Favorites
- powdered sugar as required
- fresh mint to decorate the plate
Prepare the batter for crepes by putting in a bowl the flour, Salt, sugar, the eggs and stir with a whisk, then slowly incorporate the milk and cream. Make the batter rest at room temperature for one hour. After an hour, combine the vanilla extract and mix well. Grease the pan with butter, heat it up and bake one by one the pancakes by pouring a ladleful of batter and rotating the Pan so that the mixture coat the entire bottom.
When the surface of cracks will form small holes, turn and cook a few seconds on the other side. Set it aside and proceed the same way with the rest of the batter. For cream, Robiola put in a bowl and mix with a whisk until you get a smooth texture and incorporate flush honey.
Semi whipping cream (no snow, must have a creamy consistency) and add it slowly to the Robiola cream, adding more honey if the cream was not sweet enough. Peel the figs, cut them in half and then into quarters.
Put plenty of cream in the center of each crepe, pouring more in the furthest away from you. Arrange over fresh figs and dark chocolate chopped into flakes not too small and fold the two flaps of cracks as in the picture, so that part of the visible remains of filling. Sprinkle everything with icing sugar and garnish with a few mint leaves.