Goat Cheese Crepes with Mission Fig Spread

Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle 1 500

Our thick, dark, not too sweet Mission Fig Balsamic Spread is a wonderful complement to the creamy goat cheese filling.


  • 1 cup milk
  • 1 egg
  • 1/2 cup plus 1 tsp all purpose flour
  • 1/2 tsp edible gardens Basil Oil
  • 1 tsp minced fresh thyme
  • 1/2 tsp salt
  • 8 tsp unsalted butter
  • 4 oz goat cheese crumbled
  • 6 TBS Mission Fig Balsamic Spread
  • chopped flat leaf parsley


In a batter pitcher mix milk, egg, flour, oil, thyme, 1/2 tsp salt, blend until smooth. Refrigerate 2-6 hours.
In a crepe pan melt 1 tsp butter and tilt to coat surface over medium heat.
Pour in batter, just enough to thinly cover pan. Flip when brown. Transfer and put on plate. Repeat until all crepes cooked.
Line baking sheet with parchment paper.
On a flat surface, top each crepe with cheese, fold into quarters, place on baking sheet. Broil crepes until brown(3-5 mins) Top with edible gardens Mission Fig Balsamic Spread and garnish with parsley. Serve and beat those Winter Blues with this true comfort food!

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