the edge of the crepe, and then top with a
second crepe. Repeat, this time with a thin
layer of fig filling, about 2 tbsp, and another
crepe. Continue alternating between cheese
and fig layers until you run out of crepes. End
with a crepe, dust with confectioners’ sugar,
and garnish with a few slices of fig.
LEEK AND BRUSSELS
Note: Steps 1-7 can be prepared a
day in advance.
1 loaf day-old crusty bread
2 medium leeks
1 lb Brussels sprouts
½ lb slab bacon, diced into ¼"
cubes (removing rind if necessary)
1 tsp kosher salt, plus more for
6 large eggs
3 cups whole milk
½ tsp pepper, plus more for sea-
1 tsp fresh tarragon, chopped
1. Preheat oven to 300°F. Cube or tear bread
into ¾" pieces. Spread evenly on a baking
sheet and toast in the oven until crisp and
slightly brown, about 10-15 minutes.
2. Clean leeks, cut in half lengthwise, and
slice white and pale green parts into ⅛"-thick
half circles. Clean and trim Brussels sprouts,
and cut into ¼"-thick slices.
3. In a skillet, render the bacon over medium
heat until crisp, stirring occasionally. Remove
bacon, set aside, and reserve the pan drippings.
4. Return skillet to medium-low heat and
add 1 tbsp of bacon drippings to the pan.
Add leeks and cook until softened, but not
browned, about 10 minutes. Season lightly
with salt. Remove leeks and set aside.
5. Return skillet to medium-high heat and
add 1 tbsp of bacon drippings to pan. (If your
bacon didn’t yield enough drippings, supplement with olive oil.) Add Brussels sprout slices
and cook until tender and starting to brown,
about 10 minutes. Season lightly with salt.
Remove Brussels sprouts and set aside.
6. In a medium-sized bowl, whisk eggs to
break up the yolks, and then add milk, 1 tsp
salt, ½ tsp pepper, and tarragon and whisk to
7. Spread half the bread pieces evenly over
the bottom of a 9"x9"x3" baking dish, and
then add a layer each of half the Brussels
sprouts, half the leeks, and half the bacon.
Repeat with remaining ingredients for a second layer. Pour milk and egg mixture over. It
should come nearly to the top of the mixture.
Allow to soak in the refrigerator at least 30
minutes or as long as overnight, occasionally pressing the bread into the custard so all
pieces are moistened.
8. Bake at 350°F until custard is just set in
the center, about 1 hour. Serve warm.
Note: This recipe should be started
a day in advance. It yields a tart,
dry drink. For something sweeter,
increase the sugar or use a cranberry
juice blend rather than 100% cranberry juice.
2"-piece fresh ginger
1½ cup fresh cranberries, and a
handful for garnish
1 cup water
1 cup sugar
1½ cup cranberry juice
1 bottle dry Prosecco
candied ginger for garnish
1. Peel ginger and roughly chop into ½"