Orange Basil Crepes with Goat Cheese and Figs

by Latisha Guthrie
(Phoenix, AZ )

Orange Basil Crepes with Goat Cheese and Figs

When the basil is running rampant in your garden, you start throwing it in everything. We make a basic crepe to keep around for snacks, but this version has got to be the new favorite. Paired with this season's figs and a little local goat cheese, you've got gastric divinity.

Crepes
6 eggs
2/3 c half and half
1-1/4 c milk
½ c water
½ c orange juice
2 c flour
2 tb butter
¼ c fresh basil, (or more)
1 tsp salt
2-1/2 tsp brandy
2 tsp orange zest or grated orange peel

Filling
2-4 fresh figs, sliced
1-2 TB fresh goat cheese, I like chevre
Lemongrass honey, any local honey will work

Mix all crepe ingredients until smooth. Place mixture in refrigerator for at least 20 minutes. I leave it overnight.

Heat a small pan on medium-low. I use a 5-inch cast iron skillet.

Spray lightly with olive oil or butter.

Pour a quarter cup of batter in the pan, swirling it around to coat entire pan. When sides become brown and cooked, gently lift one side with spatula and allow remaining batter to slide underneath and swirl. Cook until done about a minute or two. Flip pan onto surface and crepe should slide out.

This makes about 30-40 crepes. What we don't eat that day, I freeze in packs of ten to pull out for later.

Assembly
Place cooked crepe in small pan warmed on low, smear with goat cheese and allow to melt slightly. Add sliced figs and drizzle with honey. Fold edges over and transfer, carefully, to plate. Enjoy!

Visit me at Herb Mother for more creative fun using herbs to cook, eat, clean, play, and heal.