Crepe Recipe with Proscuitto, Fig Preserves and Gorgonzola
Tired of the same old main dishes and don't know what to have for dinner? If you enjoy the blend of sweet and savory flavors, you'll want to try our crepe recipe with prosciutto, figs and gorgonzola. This recipe was inspired by a trip to the Carrboro Farmer's Market, where I found the most delicious jar of homemade fig preserves. One spoonful and I just knew it belonged in a crepe.
Preheat oven to 350 degrees. Lay first crepe on a flat working surface. Spread ¼ cup preserves on the bottom. Layer 2 slices of prosciutto and top with ¼ cup gorgonzola, sprinkled evenly across the top. Fold crepe into quarters. Repeat procedure with remaining crepes. Place crepes on baking sheet and bake until cheese begins to melt. Serve immediately. Note: This is a very filling dish and we find that one crepe per person is quite sufficient for a quick dinner, especially when served with a side dish. Yield: 4 servings (1 folded quarter each) New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
Want to make crepes like a pro? Order your copy of The Essential Guide to Crepes, with step-by-step instructions, (including pictures) on how to make the world's best crepes, exclusive recipes, side dishes and tips for an unforgettable crepe party. Tell me more!