Kick off fall with my new dessert, Figs in a Blanket. Sweet roasted figs and pecans, folded inside a buckwheat crepe and topped with a powdered sugar glaze. So many yummy, warm flavors in these, from cinnamon to Grand Marnier. Perfect served alongside a scoop of vanilla flavored coconut “ice cream” or topped with a dollop of whipped coconut cream.
I was brainstorming the other morning, trying to figure out what my post would be for this week. All of a sudden my husband blurts out, “Figs in a blanket!” Genius! He didn’t have an idea of what it would be, but I was sold on the name alone. Immediately I started thinking — roasted figs, crepes, dessert! Perfect! Delicious! I knew if I could pull it off, it would be delicious and guess what? They were exactly what I hoped! Yay! I mean, YUM!
I started with eight ripe figs, which I trimmed the stems off of and sliced in half, lengthwise. In a bowl, I mixed a combination of Grand Marnier, blue agave syrup, melted vegan butter, and a little vanilla and cinnamon.
I placed the figs a the bowl and stirred them around. I made sure each was well covered with the Grand Marnier mixture, especially on the cut side. I put them in a greased baking dish, cut side down, and next tossed the pecans in the bowl with the rest of the liquid and poured this over the figs. I covered the dish with foil and put them in the oven at 400 degrees for 20 minutes.
While the figs cooked, I made my glaze and cooked the crepes. For the glaze, I veganized a recipe for powdered sugar icing. It’s a really simple recipe with just three ingredients. I mixed an organic, vegan powdered sugar, with almond milk, a little vanilla, and that was it.
These crepes aren’t quite as delicate as a traditional crepe. The base is a blend of buckwheat and brown rice flours. They come out a little thick, but with great flavor to compliment everything in this recipe. Along with the flours I whisked in melted coconut oil, almond milk, tapioca starch, blue agave syrup, vanilla, cinnamon, and a pinch of salt. Next, I heated a small skillet (7 1/2 in) over medium heat and sprayed it with cooking oil once hot. I poured enough batter to cover the bottom of the skillet, turned down the heat just a little and cooked until the crepe started to brown on the bottom before flipping to cook the other side. I did this with all of the remaining batter, making exactly eight crepes.
Once the figs and the crepes were done, it was go time! Inside each crepe, I placed a half fig, cut-side up, filled it with pecans and topped it with another half fig, cut-side down. I folded the crepe over the figs, drizzled on the glaze, and spooned some more pecans on top. I accompanied each with a small scoop of SoDelicious Vanilla Bean flavored Coconutmilk Frozen Dessert, which I topped with a spoonful of Grand Marnier and a sprinkle of cinnamon. Instead of ice cream, you could do a dollop of whipped coconut cream or soy whipped cream, if preferred.
I’m not going to lie, when it comes to dessert, chocolate is my go-to, but these were so delicious! I didn’t miss the chocolate one bit! Plus, they’re perfect for the time of year. Yummy fall flavors and the scent the roasted figs fill your house with… amazing! If you love this recipe, let me know, snap a pic and tag me on Instagram @veggiesattiffanis, or leave a comment below.
Figs in a Blanket Ingredients:
Ingredients
For the figs
- 8 ripe figs stems trimmed and cut in half horizontally (I used Brown Turkey figs)
- 2 Tbls Grand Marnier or substitute Cointreau
- 2 Tbls Blue agave syrup
- 2 Tbls vegan butter I use Earth Balance (soy free variety available)
- 1/8 tsp vanilla
- 1/8 tsp cinnamon
- 2/3 cup pecan pieces
For the crepes
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1 1/4 - 1 1/2 cups unsweetened almond milk or non dairy milk of choice
- 1 Tbls coconut oil
- 1 Tbls blue agave syrup
- 2 tsp tapioca starch
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- pinch sea salt
- preferred cooking oil
For the glaze
- 1 cup powdered sugar ensure vegan
- 4 Tbls almond milk or dairy free milk of choice
- 1/2 tsp vanilla
For serving
- vanilla flavored vegan ice cream I used SoDelicious Vanilla Bean Coconutmilk Frozen Dessert (optional)
- 8 tsp Grand Marnier if using ice cream (optional)
- whipped coconut cream or vegan whipped cream of choice (optional)
- cinnamon for dusting (optional)
Instructions
- Preheat oven to 400°. Set the figs and the pecans aside. In a large mixing bowl, mix together all remaining fig ingredients. Add the figs, and mix to cover. Make sure the cut sides are submerged in the mixture. Place figs, cut side down, in a greased baking dish, large enough to fit all 16 halves without overlapping.
- Add the pecans to the bowls with the remaining Grand Marnier mixture. Toss and then pour the mixture, pecans included, over the figs. Cover with foil and place in oven for 20 minutes.
- In a small bowl mix together all glaze ingredients. Set aside.
- Whisk together crepe ingredients starting with 1 1/4 cup almond milk. I decided the batter was a little too thick and added about another 1/8 cup milk. Regardless, it will be thicker than a traditional crepe batter.
- Heat a small skillet (7 1/2 in) to medium heat. Once hot, spray with cooking oil. Add enough batter to cover the bottom of the skillet, tilting the skillet as necessary to make sure it's evenly coated. Turn heat down, just a hair. Once the bottom is browned, flip and cook the other side. Repeat until you've used all the batter. Making sure to regrease skillet between crepes. If you are able, keep cooked crepes warm until ready to use.
- To serve, lay a fig half on the middle of one side of a crepe, cut side up. Add a spoonful of pecans on top of the fig. Cover with another fig half, cut side down. Fold crepe over the fig. Drizzle with the powdered sugar glaze and then sprinkle with more pecans.
- Serve with a scoop of vanilla flavored vegan ice cream, or whipped coconut cream. I used SoDelicious Vanilla Bean Coconutmilk Frozen Dessert, and over it poured about a teaspoon of Grand Marnier. Top either your ice cream or whipped cream with a sprinkle of cinnamon (optional). Enjoy!