Amsterdam Inspired Crepe

As promised, I have been doing a lot of this lately...

 

Inspired by a sandwich I had in Amsterdam this summer, I used the same ingredients but instead of putting it all together on a Dutch piece of bread, I rolled it up in a French crepe for a lighter twist.  Don't be surprised if you find these same ingredients in the future on various other forms of bread.  Figs, goat cheese, honey, arugula, and almonds.  I can't think of a better combination.  The crepe recpie (the best I have ever found) comes from Anne Willan's The Country Cooking of France.

 

crepes.

1 cup/125 g flour

1/2 teaspoon salt

3 eggs 1 1/2 cups/30ml milk

2 tablespoonds/30g melted butter

3 tablespoons/45g clarified butter or vegitable oil (I just used more regular butter)

 

filling.

figs

honey

goat cheese

arugula

sliced almonds

 

Mix all the dry ingredients in one bowl, the wet in another.  Whisk half of the wet ingredients into the dry until it's smooth.  Whisk together the remaining of the ingredients.  Cover and let sit at room temperature for 30 minutes to one hour.

Cook up, and fill with sliced figs, arugula, goat cheese, almonds, and honey.