Moroccan Almond Flour Crepes with Honey-Soaked Figs & Pistachio Cream
Prep 20 min · Cook 15 min · Serves 2 · medium
Delicate, paper-thin crepes infused with aromatic orange blossom water and dusted with toasted almond flour, filled with whipped mascarpone-pistachio cream and warm honey-poached figs. A sophisticated North African-inspired dessert that balances nutty richness with bright citrus and floral notes.
Ingredients
- 2 whole Large eggs, room temperature
- 1/3 cup All-purpose flour, sifted
- 1/4 cup Almond flour, finely ground
- 1 cup Whole milk, room temperature
- 3 tbsp Unsalted butter, melted, divided
- 1/2 tsp Orange blossom water, authentic Moroccan ingredient
- 3 tbsp Honey, raw or clover
- 6 whole Fresh figs, quartered
- 1/2 cup Mascarpone cheese, room temperature
- 1/4 cup Roasted pistachios, finely chopped
- 2 tbsp Powdered sugar, divided
- 1/4 tsp Ground cardamom, optional but recommended
- 1 pinch Sea salt
Instructions
- 1
Whisk eggs with almond flour and salt until pale and foamy (2 minutes). Add sifted all-purpose flour gradually, stirring to combine.
- 2
Add milk in 3 additions, whisking until smooth between each addition. Fold in 2 tbsp melted butter and orange blossom water. Let batter rest 10 minutes.
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