CORNMEAL CREPES WITH FIGS AND PEARS

Cornmeal Crepes with Figs and Pears image

Provided by Megan Garrelts

Time 1h

Yield Makes 4 servings (Makes 8 crepes)

Number Of Ingredients 13

2 tablespoons unsalted, shelled raw pistachios
1 large egg
1/2 cup whole milk
1/4 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 1/4 cups heavy cream, divided
Unsalted butter (for skillet)
1 ripe pear, cored, thinly sliced
4 fresh black Mission figs, quartered
Honey (for drizzling)

Steps:

Preheat oven to 350°F. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes. Let cool, then coarsely chop; set aside.
Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.
Heat a 10" nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 tablespoons batter, swirling to cover the bottom of skillet. Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes. Using a heatproof rubber spatula, loosen edges and then, using your fingers, flip crepe and cook until bottom is dry and set, about 30 seconds longer. Transfer to a plate. Repeat with remaining batter, coating skillet with butter between crepes.
Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.