I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.
Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.
Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.
WHY THEY’RE HEALTHY// Chestnut flour makes these crepes gluten-free and low glycemic. Goat cheese is one of the easiest dairy products to digest and, if sourced properly, is a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. Fresh figs are loaded with fiber, minerals and antioxidants. // If you’re dairy-free, simply omit the goat cheese and replace with a filling of your choice.
- 1 cup chestnut flour
- 1¼ cup milk (dairy or non-dairy - I used Easy Semi-Homemade Coconut Milk)
- 2 eggs
- pinch of salt
- 1 tablespoon olive oil
- 2 medium red onions, thinly sliced
- ⅓ cup goat cheese
- 5 fresh figs, thinly sliced
- 2 teaspoons fresh thyme, chopped
- First make the crepes: sift the flour into a mixing bowl and beat in the eggs, 1 at a time. Add the milk, whisking until smooth. Allow to stand at least 15 minutes in the refrigerator.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté, stirring frequently, until soft and beginning to brown, about 20 minutes.
- While the onions are caramelizing, begin to make the crepes. Lightly oil a 6 inch cast iron or non-stick skillet over low heat (see notes).
- Allow the pan to fully heat, add 3 tablespoons of crepe batter and then roll pan to distribute evenly and thinly.
- Cook until the crepe is firm on the underside and no longer raw on top, about 1-2 minutes. Continue making crepes until all the batter is finished, stacking each finished crepe on top of the previous one, to keep them warm.
- Once the crepes are made, spread about 2 teaspoons goat cheese, ½ a sliced fig, a couple tablespoons of caramelized onions and a small pinch of thyme in the center of a crepe and fold in half.
Crepes should last in the fridge for about 3 days or in the freezer, between parchment paper and laid flat in a ziploc bag. Simply warm slightly to serve.
Chestnut flour can be found on Amazon or in gourmet grocery stores. I recently saw it for sale at Whole Foods. In French it is called "farine de châtaigne."
Crepe recipe adapted from Mario Batali.