John Myers
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Cognac Fig Puree in Crêpes Coat
The perfect cognac fig puree in crêpes coat recipe with a picture and simple step-by-step instructions.
Crepe:
- 250 g Flour
- 500 ml Milk
- 3 Pc. Eggs
Fig butter:
- 400 g Mascarpone
- 150 g Creme fraiche Cheese
- 4 Pc. Figs
- 2 cl Brandy
Caramelized figs:
- 5 Pc. Figs
- 50 g Sugar
- 50 ml Port wine
Crepe:
- Mix everything with a mixer and fry the crepes in the pan.
Fig butter:
- Mix the mascarpone, crème fraîche and figs in a blender, add 2 cl brandy, done!
Caramelized figs:
- Caramelize the sugar in a pan, deglaze with port wine. Then add the quartered figs and caramelize for about 5 minutes, done!
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