For the Crepes (basic batter – makes about 12–15 crepes)
– 500 g flour
– 1 liter (1000 ml) milk
– 4 eggs
– 50–80 g sugar (or 4 tbsp)
– 1 sachet vanilla sugar (or 1 tsp vanilla extract)
– 50 g melted butter (or a knob of butter for the pan)
– Pinch of salt
– Optional: a little rum or orange blossom water
**Food coloring (optional but key for colors):**
– Purple / violet: food coloring (natural or classic)
– Blue: food coloring (natural or classic)
**Instructions for the crepe batter:**
1. In a large bowl, mix the flour, sugar, vanilla sugar, and salt.
2. Make a well in the center, add the eggs, and gradually incorporate the flour while pouring in the milk little by little. Whisk vigorously to avoid lumps.
3. Add the melted butter and mix well.
4. Divide the batter into two (or more) portions if making different colors.
5. Add purple/violet food coloring to one part and blue to another. Mix thoroughly until you get an even color (add gradually to control intensity).
6. Let the batter rest for about 1 hour (or at least 30 minutes) at room temperature.
7. Heat a lightly buttered non-stick pan. Pour a ladle of batter and swirl to spread thinly. Cook 1–2 minutes per side until lightly golden.
8. Stack the crepes and keep them warm (cover with a plate or cloth).
#### For the Purple Fig Jam (Confiture de figues violettes)
– 1 kg ripe purple/black figs (well ripe)
– 500 g sugar (or cane sugar)
– Juice of 1–2 lemons
**Instructions for the jam:**
1. Wash and quarter the figs (remove stems).
2. Place them in a large pot with the sugar and lemon juice.
3. Let macerate 30 minutes to 1 hour (to release juices).
4. Bring to a boil, then simmer gently for 20–30 minutes, stirring regularly.
5. Skim if needed. Test doneness by placing a drop on a cold plate (it should set when cool).
6. Pour hot into sterilized jars, close immediately, and turn upside down to cool.
**Tips**
– **Coloring the crepes completely:** Use food coloring (powder, gel, or liquid). Divide the batter and add color to each portion. For natural violet, you can use reduced purple carrot cooking water or ube powder (if available), but artificial coloring gives brighter/more reliable blue and violet.
– **Storing the jam:** Once opened, keep the fig jam in the refrigerator. It keeps several weeks. For unopened jars, store in a cool, dark place.
– **Accompaniment:** Serve the colorful crepes (purple and blue) folded or rolled with a generous spoonful of fig jam. Add a little whipped cream, fresh figs, or a drizzle of honey if desired.
– **Variation:** The quantities of coloring depend on the desired intensity (start small). The jam can be made with very ripe figs for deeper color and flavor.
Enjoy your beautiful, colorful crepes with gourmet fig jam! Perfect for a fun brunch, kids, or a themed Chandeleur (Crepe Day). 🥞💜💙
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