Remember when I said I had ideas for any leftover crepes you might have? WELL.
I am a woman of my word. I’m also a woman who likes: (1) caramelizing things, (2) warm, fragrant herbs, (3) sweet and savory combos, (4) big hunks of brie–the more rind, the better, and (5) occasional decadence.
I mean… Damn.
I can only show you a photo, but this is one of those times when a photo doesn’t feel like enough. Let’s pretend you can hear the crackling/bubbling of melted sugar and smell the burnt (in a good way!) sweetness, lush ripe fig, and toasty, woodsy thyme.
If you wanted to stop here, grab some ice cream or frozen yogurt, and call it dessert, you could. But there’s brie to be had if you stick with me!
This is like having a nice cheese platter for breakfast. Or lunch. Or dessert. If you’ve ever looked at a cheese plate and thought, “There has GOT to be an easier way!” I’ve got your back. A warm, melty, rich cheese platter, all wrapped up in a neat little starchy sleeping bag we call a crepe: that’s the easier way.
Are you hungry? Will you make some crepes with me?
I mean, it’s about figgin’ thyme. (I apologize… Like, a lot.)
Caramelized Fig, Thyme and Brie Crepes
(crepes recipe from Alton Brown)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 tablespoons sugar (optional; see note in recipe)
1 teaspoon vanilla extract (again, optional)
Butter, for coating the pan
8-10 fresh figs, halved
2 tablespoons turbinado sugar (or light brown sugar)
1 tablespoon minced fresh thyme
About 8 slices of brie (5 ounces or so)
To make crepes: In a blender, combine all of the first five ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. (Note: I’m using plain crepes because I used the same batch for a savory recipe as well; if you’re only making this, you can make the crepes sweet by adding a couple tablespoons of sugar plus a teaspoon of vanilla extract.)
Coat a medium pan with melted butter. Pour about 1/4 to 1/3 of a cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, until no longer “wet” on top and flip. Cook for another 10 seconds. Continue until all batter is gone. Keep crepes stacked in between sheets of wax paper.
Preheat the broiler. Place the figs, cut side up, into a baking dish and sprinkle sugar and thyme over them. Broil until sugar is melted and bubbly, and dark spots form on top (3-5 minutes).
To assemble crepes, place a slice of cheese on one end of a crepe, top with 2-3 fig halves, cover with another slice of cheese (or not; depends on the size of the crepe and how decadent you feel) tuck and roll. A serving is 2-3 crepes, depending on how big you made them. This makes roughly 2 servings.