Chef Alex Stratta prepares this goat cheese filling for his walnut crepes. Any seasonal fruit will work beautifully; here Chef Alex uses figs.
Goat Cheese Filling
- 4 ounces (1/2 cup) goat cheese, plain, at room temperature
- 2 ounces (1/4 cup) Mascarpone cheese, at room temperature
- 1/3 cup California walnuts, toasted, chopped
- 1 tablespoon crème fraîche or sour cream
- 1/4 teaspoon salt
- Pinch of pepper, ground
- 6–8 figs, fresh, thinly sliced* (Chef Alex likes to soak them in Marsala wine before using them)
- 6 walnut crepes, prepared
*Note: If fresh figs are not available, dried figs may be substituted (if they are soft and moist). Thin slices of sweet, ripe plum or mango could also be used; choose something in-season and you can't go wrong.
- To prepare the goat cheese filling, combine all the ingredients in a small bowl and, using a whisk or a hand-held electric mixer, beat until smooth and fluffy. If you are making the filling ahead of time, cover and refrigerate, but bring to room temperature before using.
- To assemble the crepes, first preheat the oven to 350°F. Spread one side of each crepe with about 3 tablespoons of goat cheese and walnut filling. Arrange a few slices of fig over the filling. Fold the crepe in half, the in half again, to make a triangular-shaped packet. Place the folded crepes on a large baking sheet.
- Just before serving, place the filled crepes in the preheated oven for 4–5 minutes, just to warm them slightly.
Serving suggestion: Chef Alex Stratta plates these crepes alongside his toasted beet, walnut and frisee salad.
Note: Nutritional information below reflects one serving of the Walnut Crepes plus the Goat Cheese and Fig filling. The nutritional information listed for the Walnut Crepes reflect that recipe as it stands alone.