Lemon Crêpes with Goat Cheese Filling and Louisiana Kumquat Compote

Name: Lemon Crêpes with Goat Cheese Filling and Louisiana Kumquat Compote
Yield: makes 16 crêpes
Ingredients: 3/4 cup milk; 2 tablespoons granulated sugar; 2 tablespoons butter, plus more for frying; 3 eggs; 3/4 cup flour, sifted; 1/4 cup confectioners’ sugar; 1/8 teaspoon salt; 1 teaspoon each orange and lemon zest; 2 drops lemon oil, optional; 1 cup fresh goat cheese (6–8 ounces); 1/2 cup mascarpone (4 ounces); 2 tablespoons sugar; 1 teaspoon pure vanilla extract; 2 tablespoons orange juice; 2 cups kumquats (10 ounces), quartered lengthwise and seeded; 2 cups orange juice; 1/4 cup fresh lemon juice; 1 cup sugar; 1 cup water; 1/2 vanilla bean; 1 teaspoon grated fresh ginger; Lemon Crêpes; Goat Cheese Filling; Louisiana Kumquat Compote

December 14, 2011

My Bayona staff served this dessert at the Taste of the NFL, a huge hunger-relief fund-raiser that we have participated in for over fifteen years. It takes place the night before the Super Bowl in the host city and is attended by more than 2,000 people, dining on food donated and prepared by chefs representing each NFL team. In seventeen years we have raised over $5 million for food banks and relief agencies all over the country. Now that’s a party with a purpose!

Cooks' Note

For serious citrus lovers, spread the crêpes with a slather of homemade or good-quality store-bought lemon curd instead of the goat cheese mixture. Then complete the recipe as instructed.
Lemon oil, which is available in most bakery supply stores, gives these crêpes a particularly concentrated citrus taste.

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