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
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|Serving Size: 1 recipe (867g)|
|Recipe Makes: 1|
|Calories from Fat: 1476 (67%)|
|Amt Per Serving||% DV|
|Total Fat 164g||219 %|
|Saturated Fat 97.1g||485 %|
|Monounsaturated Fat 44.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 1230.4mg||379 %|
|Sodium 8315.2mg||287 %|
|Potassium 584.3mg||15 %|
|Total Carbohydrate 160.6g||47 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 160.4g|
|Protein 32.5g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2210
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