This Fig Walnut Honey Crêpes are insanely buttery, decadent, aromatic, and irresistibly delicious. This reach sauce flavours remind…baklava!
Fig Overload
Hello everyone – I hope we are all excited about the approaching weekend, right? I am also excited about Canadian Thanksgiving happening this Monday (I am so craving for some good, rich, and buttery mash potatoes. And I am also planning to make an apple or pumpkin cheesecake. That’s not decided yet. Maybe both. because why not?)
But I am also thrilled to share with you the recipe for these stunning Fig Walnut Honey Crêpes! Oh man they are AMAZING, and I do not use this word too often when it comes to my cooking (Because I am very humble lol). Anyway, in my previous post Fig Blue Cheese Flatbread I mentioned I am cancelling the apple season. Do not worry folks – apples will appear on this blog, sooner or later. After all, both apples and pumpkins, even though they’re associated with autumn in the food bloggers’ world, are totally legit in winter, too. In that post I mentioned Andrew basically ruining my plans to start the apple season this week as he bough very cheap and beautiful figs. I could not resist and make something delightful.
I ended up making oatmeal (I will share the recipe one day for sure) and these Fig Walnut Honey Crêpes. Usually, I post recipes that I made at least 2 or 3 weeks before, sometimes – month(s). As you see, that’s not the case because we enjoyed these beauties last Sunday. I told you I am super pumped!
Fig Walnut Honey Crêpes
This sauce was developed on the sour of the moment. I knew from the beginning I would be making crêpes with a sauce made of honey (or maple as an option), butter, and cinnamon. That’s it. Then I decided to add some walnuts. More spices, of course. We also happened to have some cherry liquor, so I didn’t hesitate to incorporate quite a generous splash. Then more. Then a little bit more.
The result was delightful! This buttery, rich, spiced, nutty sauce did remind me baklava. That’s not surprising, though because most of baklava recipes feature exactly the combination of nuts, spices, butter, and honey (or syrup). Oh butter, there’s an insane amount of butter, I think. But this decadent sauce is worth any single calories (And I believe it’s packed with calories). It is pretty sweet, too. However, when combined and absorbed into the crêpes, the sweetness is going to settle a little. And you also can easily cut down on the honey, as well as adjust the other ingredients. The things is that as the entire creating process was happening too quickly, I didn’t have much time to think a lot. Basically, that was a lot of eyeballing, intuition, testing, and adjusting.
And yes, I would consider these Fig Walnut Honey Crêpes more like a decadent dessert rather than a breakfast & brunch idea. But who is going to judge you if you were to enjoy these beauties with your morning coffee? I promise I won’t!
Be Creative!
That being said, based on this idea, you can definitely adjust and even improve the recipe. As always, play (and may be swap for) with ingredients, for example, try using maple instead of honey or stronger alcohol like bourbon or whiskey instead of liquor (In this case just adjust the amount accordingly). Use other nuts like pistachios. Orange zest or a little of orange blossom water would be fantastic (I wish I had realized this on Sunday and not today!) Perhaps even a few drops of rose water for even a stronger resemblance with baklava. Be creative!
I hope you are inspired with this recipe and you will give these Fig Walnut Honey Crêpes a try. If you adjust and improve the original idea, please do share.
And for those who is celebrating Thanksgiving, happy Thanksgiving!
Fig Walnut Honey Crêpes
Course: DessertDifficulty: Easy4
servings10
minutes20
minutesThis Fig Walnut Honey Crêpes are insanely buttery, decadent, aromatic, and irresistibly delicious. This reach sauce flavours remind…baklava!
Ingredients
8-10 crepes (You can use this recipe or your favourite recipe https://www.havocinthekitchen.com/crepes/)
6 tbsp. butter
1/2 to 2/3 cup honey
1/3 to 1/2 cherry liquor or other alcohol (See notes)
about 10-12 black mission figs, quartered
1/2 to 2/3 cup walnuts, finely chopped
1 tsp. of cinnamon
a good pinch of ground ginger, nutmeg, and cardamom each
a little pinch of salt
Directions
- In a large pan combine the butter and honey over medium heat. let it cook for about 2 minutes to slightly thicken.
- Add the walnuts, salt, and spices, and cook for 1-2 minutes.
- Add the figs and cook, depending on their ripeness, for about 5 minutes, stirring occasionally, until they soft but still keeping their shape.
- Increase heat to high or medium high. Stir in the alcohol and cook for another 2-3 minutes or until figs are mostly jam-like texture. Try and adjust (more spices, alcohol, salt). Off heat.
- Fold the crepes and combine with the sauce (There won’t be too much of the syrup, mostly a thick and chucky part). let them stay to absorb, for a minute or so. Alternatively, serve the sauce separately.
- If you have any sauce leftovers, try it over your breakfast (plain yogurt, cottage cheese), over your vanilla ice cream or on a toast.
- Enjoy!
Notes
- 1. The liquor I used was relatively mild. If you are using stronger alcohol (Amaretto, bourbon, etc), start with 2-3 tablespoons and then add more, if it’s not enough.
- 2. cooking time does not include making crepes.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
These are so gorgeous. They look and sound very luxurious and would make a perfect Sunday brunch treat.
Happy Thanksgiving! I hope you make both cheesecakes! These figgy crepes look so delicious! All the flavors you’ve used seem perfect for figs. I think the cherry liquour is genious!
Happy Thanksgiving, Ben!! Your menu sounds amazing as are these fig crepes! Love all the delicious fig recipes. Your flavor combinations are mouthwatering!
Kim | Give it Some Thyme recently posted…Individual Chicken Pot Pies with Herb Crust
Hope you enjoy your Canadian Thanksgiving today Ben. Lots of buttery mashed potatoes sounds amazing. And of course if you have an apple or pumpkin cheesecake, do let us know your final choice there! You’ve really put me in the mood for crepes. I can’t remember when we last had them but I think they need to happen here soon. These fig walnut honey crepes look amazing!!
Neil recently posted…Cauliflower Cheese Mushroom Bake
When I was looking for figs a couple of weeks ago, there were none to be found! And now that you’ve shared a yummy crepe recipe utilizing them, I’m happy that they’re in the markets! Beautiful crepes!
From one crepe lover to another, these look divine, Ben! I’m usually more of a savory crepe person, but these have my mouth watering.
Have a wonderful Thanksgiving, my friend!
OH wow! These look extremely out of this world gorgeous! This looks fit for a King! Pinning for the season of Fall! xo
Ah, crepes! I haven’t made crepes in so long, and these look fantastic! I love the flavor profile – if only we could find those darned figs here. It’s so strange that they aren’t available here. Oh well. I’ll just have to drool over your recipes instead. Haha! Also, I vote for both the pumpkin and apple cheesecakes – it’s the holidays. Happy Thanksgiving, my friend! (I wonder if you could make a cheesecake that is pumpkin on one half and apple on the other? Hmmm…)
David @ Spiced recently posted…Candy Corn Cake
You don’t need to be humble!!! These look AMAZING Ben. I am such a walnut fan!