In our house where I grew up in Ohio we had two kitchens. My mom kept an upstairs kitchen that was reserved for holidays and special occasions. At Christmas time she used the extra oven to bake massive amounts of Italian cookies and panetonne (Italian sweet cake). In the basement we had our everyday kitchen that was open to the garage and had a 1956 Mercury parked a few feet from the dinner table. It sat there with it’s two conical bumper extensions aimed at my head. During dinner we could hear it creaking and moaning while the engine cooled off. This was our 1950’s version of the “great room.”
1/2 cup all purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, plus extra for cooking
pinch of salt
12 fresh figs (or substitute dry figs)
8 ounces soft goat cheese (or substitute Gorgonzola for a richer taste)
2 tablespoons butter
3 oranges, zest and juice
1 cup slivered almonds
1/2 cup fresh mint leaves, finely chopped
Combine 2 tablespoons of butter, the almonds, and 2 tablespoons of sugar in a heavy skillet and cook at a very low temperature until the almonds brown (this may take up to 30 minutes).
Remove from heat.
In a heavy pan over medium heat, combine the orange juice and 2 tablespoons of sugar. Stir until the sugar melts and the juice begins to thicken. Add the zest and cook a few minutes more until it becomes syrupy. Remove from pan and reserve. Slice the figs in half and place face down in a pan with the remaining tablespoon of butter and cook for about 4 minutes.
Pour all the crepe ingredients into a blender, mix and allow to sit for at least 15 minutes.
Using a small crepe pan, add a little butter and heat to medium. Pour in a 1/4 cup of batter and swirl in the bottom of the crepe pan until the thickness is reasonably even. Allow to cook for a minute, then begin to peel it from the sides with a spatula. Flip and cook a few more minutes.
Place the figs in the crepes, sprinkle with goat cheese crumbles and fold. Top with orange sauce, candied almonds and fresh mint.