How sophisticated we are about pancakes these days! When I was a child, my mother would make them with just lemon and sugar and we thought they were amazing. I still love them this way, but making your own ‘meal’ from macadamias, almonds or pistachios certainly elevates them to dinner-party status. If your figs are super-ripe and in perfect condition serve them au natural. Actually it’s fig time right now and I need a break I think I’ll go out and pick some before the birds get to them.
Ingredients
- Extra virgin olive oil, for cooking
- 10 fresh figs, stalks trimmed and halved lengthways
- 2 tablespoons vino cotto or balsamic vinegar
- 1 teaspoon finely grated orange zest
- ½ cup (25 g) toasted coconut flakes
Crepe Batter
- ½ cup (65 g) toasted macadamia nuts
- 2 tablespoons wholemeal spelt flour
- 4 free-range eggs
- ½ cup (125 ml) unsweetened almond milk, preferably homemade
- ½ teaspoon finely grated orange zest
- Pinch of sea salt flakes
How to Make It
- To make the crepe batter, place the toasted macadamia nuts in a high-powered blender and process until very finely ground. Add the remaining ingredients and blend until smooth. Pour into a jug and allow to rest for 15 minutes.
- Heat a 23 cm frying pan over medium heat, add 1 teaspoon olive oil and swirl to cover the base. Lift the pan from the heat, then pour in a thin layer of batter, tilting the pan to evenly cover the base. Cook for 1–2 minutes or until light golden and the edges start to curl. Gently flip the crepe over and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
- Heat a large heavy-based frying pan over high heat. Brush the cut-side of the figs with vino cotto or balsamic and place, cut-side down, into the pan with a drizzle of olive oil. Cook just until golden, then remove from the pan. Fold the crepes into quarters and serve with the figs, orange zest and toasted coconut flakes. Drizzle with any leftover juices from the fig pan.
