- 60g butter, plus extra for pan
- 2 cups plain flour
- 650ml milk
- 2 eggs
- Pinch salt
- 500g figs, plus extra to garnish
- 2 tbsp Queen Pure Maple Syrup
- 2 tbsp lemon juice
- 1 tsp Queen Madagascan Vanilla Bean Paste
- 1 cup (250ml) thickened cream
- 1 cup (250ml) sour cream
- ¼ cup (50g) caster sugar
- 2 tsp Queen Madagascan Vanilla Bean Paste
Start by making the fig compote. Chop the figs roughly into 2cm cubes and place in a heavy bottomed saucepan with the remaining compote ingredients. Cook over medium-high heat until the figs are bubbling and the sauce has reduced, about 5 minutes. Take a wooden spoon and press on the figs to break them down as much as possible, then remove from the heat and cool on the bench top for 20 minutes before transferring to the fridge, covered, until chilled.
To make crepes, melt butter and set aside to cool. Place flour into a large bowl and slowly whisk in the milk and eggs, making sure there are no lumps. Finally, whisk in salt and cooled melted butter.
Heat a 20cm crepe pan over a medium heat, and brush with a thin film of melted butter. Ladle 2-3 tbsp of batter into the pan, and quickly swirl the pan so that the batter spreads into an even layer. Cook until the edges brown and the top looks dry, then carefully flip and cook on the other side for a few seconds. Place on a paper towel-lined plate and continue until all the batter is used. Set aside in the fridge to cool completely.
To make the vanilla cream, whip together all the ingredients until medium peaks form. To assemble the cake, place one crepe on a serving dish and spread with 2 tbsp of vanilla cream, place a crepe on top and then top that with 2 tablespoons of the fig compote. Repeat, alternating between vanilla cream and compote until all crepes have been used, finishing with a crepe. Decorate with any remaining compote icing sugar, fresh figs and edible flowers.