Lemon Crepes with Goat Cheese Filling and Louisiana Kumquat Compote

• 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 (68 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 Crepes
• Goat Cheese Filling
• Louisiana Kumquat Compote

1. Heat the milk and granulated sugar in a small saucepan over medium-high heat until the milk is scalded or just begins to bubble.
2. Remove it from the heat and stir in the butter.
3. Place in a blender and add the eggs, flour, confectioners sugar, and salt.
4. Blend until thoroughly combined, then pulse in the zests.
5. Let the batter rest about 15 minutes to release any air bubbles.
6. Heat 1 teaspoon butter in an 8-inch nonstick pan over medium heat.
7. Pour 1/8 cup (2 tablespoons) of batter into the pan.
8. Tilt and swirl the pan until the batter covers the bottom completely.
9. Keep rolling the batter toward the outer rim so that the edges do not get too thin.
10. When the edges begin to turn golden, flip the crepe with a plastic spatula and cook approximately 30 seconds on the other side.
11. Slide the crepe out of the pan onto a cooling rack or baking sheet.
12. Repeat with the remaining batter.
13. Combine all the ingredients in a food processor, or a mixer with the paddle attachment, and process until smooth and slightly creamy.
14. Taste and adjust sweetness with more sugar or orange juice.
15. Place all the ingredients in a small saucepan and bring to a boil.
16. Reduce the heat and simmer for 3040 minutes, stirring from time to time, until the mixture is thick and syrupy.
17. Remove from the heat and let cool.
18. Remove the vanilla bean.
19. Spread 1 1/2 tablespoons of the cheese mixture on a crepe and fold in half.
20. Repeat until all the crepes are filled.
21. (Up to this point, the crepes can be made ahead, wrapped tightly, and stored overnight.)
22. In a wide nonstick skillet, heat 1 teaspoon butter over medium-high heat.
23. When bubbly, add the crepes, four at a time (do not overlap), and saute until lightly browned, turning the crepes over once.
24. Fold the crepes a second time, into triangles.
25. Place two crepes on each plate and top with some of the kumquat compote.

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Taken from www.epicurious.com/recipes/food/views/lemon-crepes-with-goat-cheese-filling-and-louisiana-kumquat-compote-383571 (may not work)