Crepes with Prosciutto, Fig and Gorgonzola

I've had a half-eaten jar of fig preserves in my fridge for a long time.  This was an excellent way to use it up.  Crepes make for a nice light summer dinner, served with a salad.  If prosciutto is too spendy, you can use another kind of good quality ham.

One crepe per person may seem like a small serving, but trust me--these are filling!


Crepes with Prosciutto, Fig and Gorgonzola
Adapted from World of Crepes
Serves 6

6 "better" crepes
12 slices prosciutto
6 tablespoons fig preserves
1 sweet yellow onion, chopped (I used Vidalia)
2 tsp olive oil
1/2 cup of gorgonzola cheese crumbles

Preheat your oven to 350 degrees.

Fry the onions in olive oil until soft and yellow.

Meanwhile lay the first crepe on a flat surface and spread 1 tablespoon of fig preserves over half of the crepe.  Place two slices of prosciutto on top in a criss-cross fashion.  Sprinkle evenly with 1 Tblsp gorgonzola crumbles and 2 Tblsp chopped onions.

Fold the crepe in half, and then in half again.  Repeat for the next 5 crepes.

Place the prepared crepes on a baking sheet and heat until the cheese begins to melt, about 6-8 minutes.

(Note that this is only quick and easy if you've made the crepes beforehand.)