LEMON CRêPES WITH GOAT CHEESE FILLING AND LOUISIANA KUMQUAT COMPOTE

Lemon Crêpes with Goat Cheese Filling and Louisiana Kumquat Compote image

My Bayona staff served this dessert at the Taste of the NFL, a huge hunger-relief fund-raiser that we have participated in for over fifteen years. It takes place the night before the Super Bowl in the host city and is attended by more than 2,000 people, dining on food donated and prepared by chefs representing each NFL team. In seventeen years we have raised over $5 million for food banks and relief agencies all over the country. Now that's a party with a purpose!

Yield makes 16 crêpes

Number Of Ingredients 24

Ingredients

3/4 cup milk
2 tablespoons granulated sugar
2 tablespoons butter, plus more for frying
3 eggs
3/4 cup flour, sifted
1/4 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon each orange and lemon zest
2 drops lemon oil, optional
1 cup fresh goat cheese (6-8 ounces)
1/2 cup mascarpone (4 ounces)
2 tablespoons sugar
1 teaspoon pure vanilla extract
2 tablespoons orange juice
2 cups kumquats (10 ounces), quartered lengthwise and seeded
2 cups orange juice
1/4 cup fresh lemon juice
1 cup sugar
1 cup water
1/2 vanilla bean
1 teaspoon grated fresh ginger
Lemon Crêpes
Goat Cheese Filling
Louisiana Kumquat Compote

Steps:

Heat the milk and granulated sugar in a small saucepan over medium-high heat until the milk is scalded or just begins to bubble. Remove it from the heat and stir in the butter. Place in a blender and add the eggs, flour, confectioners' sugar, and salt. Blend until thoroughly combined, then pulse in the zests. Let the batter rest about 15 minutes to release any air bubbles.
Heat 1 teaspoon butter in an 8-inch nonstick pan over medium heat. Pour 1/8 cup (2 tablespoons) of batter into the pan. Tilt and swirl the pan until the batter covers the bottom completely. Keep rolling the batter toward the outer rim so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula and cook approximately 30 seconds on the other side. Slide the crêpe out of the pan onto a cooling rack or baking sheet. Repeat with the remaining batter.
Combine all the ingredients in a food processor, or a mixer with the paddle attachment, and process until smooth and slightly creamy. Taste and adjust sweetness with more sugar or orange juice.
Place all the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for 30-40 minutes, stirring from time to time, until the mixture is thick and syrupy. Remove from the heat and let cool. Remove the vanilla bean.
Spread 1 1/2 tablespoons of the cheese mixture on a crêpe and fold in half. Repeat until all the crêpes are filled. (Up to this point, the crêpes can be made ahead, wrapped tightly, and stored overnight.) In a wide nonstick skillet, heat 1 teaspoon butter over medium-high heat. When bubbly, add the crêpes, four at a time (do not overlap), and sauté until lightly browned, turning the crêpes over once. Fold the crêpes a second time, into triangles. Place two crêpes on each plate and top with some of the kumquat compote.