Crepes with fresh figs and cheese cream

Procedure

Crepes with fresh figs and cheese cream

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. Let the batter rest at room temperature for an hour. After an hour, add 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 it and cook it 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.