Happy New Year, lovelies! I hope you’ve all had a wonderful break – whether you enjoyed it with loved ones and friends or simply in your own company, I trust you would have had a couple of days after the chaos of Christmas to recharge your batteries and prepare yourself for the year ahead.
Do you believe in resolutions? I’m not a big believer in them myself, especially when people make resolutions that are too clear-cut and precise, putting a whole lot of pressure on themselves. They want to shed X amount of kilos, find a partner, get a new job, etc, etc. What I do do is set one or a few mantras for myself: this year’s being that I would take more risks to try something new instead of playing it safe all the time and getting mindlessly bored. I also thought idly that maybe I’d like to work on my abdominal muscles a little more, as there is a little definition but I think it could be better…and then I realised that probably what’s holding me back is how I eat, and so I lost track of that thought very quickly!
Take my New Year’s Day breakfast for example – these Fig and Mascarpone Crepes. Not quite the diet for someone who wants to start the new year with a fitness resolution, but I had leftover figs and mascarpone in the fridge, so I decided to combine them…and it turned out pretty darn amazing.
The story behind the figs is that I wanted to buy two figs for a dinner I was making for a friend after Christmas (side of a fig and brie salad), but then when I went to the fruit and veg grocer I could either select two figs for $3 each, or buy a pack of six pre-packaged figs where some looked good and some looked a bit overly-well-done for $6.
So. What would you have done in this situation, humble reader? Same price…but the ability to select just two…or would you rather get bang for your buck? Being an Asian cheapskate, I went for the latter.
This resulted in some leftover figs rapidly on the way to becoming over-ripe come New Year’s Day. So I kind of made up this recipe and it turned out surprisingly well. A thin, soft crepe with the cloying aromatic sweetness from the caramelised figs and the melt-in-the-mouth creaminess of the mascarpone with its little pops of vanilla bean seeds. A perfect breakfast.
To make about six crepes to serve two, you will need:
- 1/2 cup plain flour;
- 155ml milk;
- 1 egg;
- 15g butter, melted; plus additional for frying;
- Two fresh figs, quartered;
- 2t caster sugar;
- 2T mascarpone cheese;
- 1/4t vanilla bean paste;
- Icing sugar, to serve.
Into a bowl, sift the plain flour, Whisk the milk and egg together before forming a well in the centre of the flour and gradually whisking in the milk and egg mixture. Whisk in the melted butter, cover the bowl and allow the crepe mixture to rest in the fridge for 30 minutes.
Prepare your quartered figs by dusting them in the caster sugar. Heat a small frying pan over a high heat, and add the figs, cooking and flipping until brown on both cut sides.
Place the figs to one side and clean your pan if you want to use it to make the crepes. Prepare the mascarpone by simply mixing together the mascarpone and vanilla bean paste.
Make the crepes by heating the frying pan on medium. Add a small amount of butter to grease the pan, then add a small ladle of the crepe mixture, tilting and rotating the pan to obtain a thin layer just covering the base of the pan. Allow the edges to brown, before carefully folding the mixture inwards in half, and then half again. Allow to brown on all sides before removing from the heat. Repeat with the remaining crepe mixture.
Serve hot with the caramelised figs, the vanilla mascarpone and dust generously with icing sugar. You can have them with maple syrup if you like, but I thought this was plenty sweet enough 😉