with sweet white chocolate cheese, raisins, and dried-fig hidden secrets
1/4 cup dried figs, chopped
1/2 cup raisins, chopped
1/2 cup rum
1 cup cream cheese or farmer cheese
1/4 cup milk chocolate chips
3 tablespoons honey
1 teaspoon ground cinnamon
3 large eggs
3 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon salt
3/4 cup milk
2 tablespoons brandy
3 tablespoons unsalted butter, plus more to grease the pan
Confectioners’ sugar and ground cinnamon, for dusting
- Make the filling. Soak the figs and raisins in the rum for at least 1 hour. Drain the fruit and discard the rum.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the cheese until soft and smooth. Mix in the figs and raisins and chocolate chips. Add the honey and cinnamon and keep beating until the mixture is combined and the cheese is soft and smooth, about 3 minutes. Set aside.
- Make the crêpes. Whisk together the eggs and granulated sugar until a light lemony yellow. In a separate bowl, sift together the flour and salt. Whisk the dry ingredients into the egg mixture, whisking until smooth. Whisk in the milk and brandy. Cover and chill for at least 30 minutes before making the crêpes.
- Preheat the oven to 200°F. Warm 1 tablespoon butter in a nonstick crêpe or omelet pan until it foams and subsides. Pour just enough batter into the pan to create a thin, even layer with a ladle or by rotating the pan. Pour any excess batter back into the bowl. When the bottom of the crêpe is slightly brown, flip and cook for a few more seconds.
- Transfer the cooked crêpe to an ovenproof plate and cover with wax paper. Repeat with the remaining batter, adding butter to the pan when necessary and separating each cooked crêpe with a layer of wax paper. To keep crêpes warm while cooking the remainder, cover the top crêpe with aluminum foil and keep the stack in the warm oven. Crêpes are best eaten immediately but can be kept covered in the refrigerator for up to one day.
- Spread the cheese mixture on the hot crepes and roll as you would an omelet. Place on serving plates and dust the crêpes and plates with confectioners’ sugar and cinnamon and serve immediately.
Quantity: 6 to 8 servings