• 8 slices of prosciutto ham
• 1 jar of fig jam
• 1 wedge of Gorgonzola cheese

Here is a sweet and savory one…. I’m still stuffin’ crêpes!
See the recipe for crêpes at Recipe for Crêpes.
Preheat your oven to 350 degrees. Lay your first crepe out. Spread ¼ cup of the jam on. Layer 2 slices of prosciutto and top with a slice of Gorgonzola. Fold crepe into quarters. Repeat procedure with remaining crêpes Place the crêpes on a baking sheet and bake until the cheese begins to melt. Serve immediately. Note: This is a very filling dish and I find that one crepe per person is quite sufficient for a quick dinner, especially when served with a side. I love to make a big tossed salad with greens and tomatoes as a side dish for this one. But do it your way, you are the chef.

Although born in Dublin, Ireland, Chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.