Fig crêpes


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    • 20 Jolife figs
    • 1 dose crêpe batter*
    • 100 g Rum or Grappa
    • 60 g sugar


    Prepare the crêpes and keep warm. Pour the rum into a blender and add the sugar and the figs rinsed and quartered. Transfer the mixture to a small bowl and let cool. Fill the crêpes with the figs, fold in a fan shape or make a parcel and transfer to a heated ovenproof dish. Drizzle with the remaining juice, sprinkle with confectioners’ sugar and serve warm.

    How to make the crêpes
    Sift 150 g of flour in a bowl, add a pinch of salt and 300 ml of milk and beat vigorously with a whisk to prevent clumps from forming. Add the two beaten eggs, stirring constantly, and let the batter chill in the refrigerator for one hour. Start cooking the crêpes in a small nonstick pan greased with a drop of olive oil.