- 20 min
- 20 min
- 500g figs, plus extra to garnish
- 2 tbsp (40ml/55g) Queen Pure Maple Syrup
- 2 tbsp (40ml) lemon juice (approx 1 lemon)
- 1 tsp Queen Madagascan Vanilla Bean Paste
- 60g butter, plus extra for pan
- 2 cups (300g) plain flour
- 650ml milk
- 2 large eggs
- Pinch salt
- 1 cup (250ml) thickened cream
- 1 cup (250ml) sour cream
- ¼ cup (55g) caster sugar
- 2 tsp Queen Madagascan Vanilla Bean Paste
Method - 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
Method - 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.
Method - Cream
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.