Fig & Gorgonzola Crepes with Orange Sauce & Candied Almonds
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.