For those who enjoy a sweet breakfast, this recipe is elegant and easy to produce. A touch of smoke adds a whole other level of flavor!
Total Time: 45 minutes
- 2 Maple Grilling Planks
- 2 Pears
- 2 Tbsp. Butter, melted
- 2 Tbsp. Brown Sugar
- ¾ cup Figs, dried
- ⅓ cup Sugar
- 1 Lemon, juiced
- 2 Tbsp. Water
- 1 Cup Flour
- Pinch Salt
- 1 Egg
- ¾ cup Milk
- ¼ cup Water
- Oil for cooking
- 1 cup Mascarpone Cheese
- ¼ tsp. Pure Vanilla Extract
- ½ cup Powdered Sugar
The jam, crepe batter, and filling can be made ahead of time
- Chop the figs and place them in a pan with the sugar, water and lemon juice.
- Bring to a simmer for 5 minutes, or until the figs are soft and swollen.
- Remove from heat when the mixture becomes thick and sticky, and refrigerate to cool.
- Add the flour to a mixing bowl and make a well in the center.
- Place all other crepe ingredients in the center of the well. Use a whisk to mix, working your way out from the center. Add more water if the batter seems too thick. Cover and refrigerate.
- Preheat the grill or oven to 450°F and soak the maple planks in hot water for at least 15 minutes.
- Cut each pear into 8 wedges and discard the core.
- Toss the pears with the melted butter and brown sugar, place on the planks and set in the grill or oven. Cook for 12 minutes, or until the pears are soft and golden.
- Combine the mascarpone with the powdered sugar and vanilla, set aside.
- Preheat a non-stick saute or crepe pan and add a little oil.
- Use just enough crepe batter to coat the bottom of the pan and cook for 30 seconds on medium/low heat. Turn the crepe over and repeat.
- Continue to make crepes until the batter is gone. You should get about 8 crepes depending on the size of your pan.
- To serve, put a generous dollop of the mascarpone filling inside each crepe and fold into triangles. Top with the smoked pears and a spoonful of fig jam.
*Keep a spray bottle of water handy in case of flare-ups.