Cornmeal Crepes with Figs and Pears

Ingredients

• •2 tablespoons unsalted, shelled raw pistachios
• •1 whole large egg
• •½ cup whole milk
• •¼ cup all-purpose flour
• •¼ cup cornmeal
• •2 tablespoons sugar
• •½ teaspoon vanilla extract
• •⅛ teaspoon kosher salt
• •1¼ cups heavy cream
• •2 tablespoons unsalted butter
• •1 whole ripe pear
• •4 whole fresh black Mission figs
• •2 tablespoons honey

Cooking Instructions

1. 1.

   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.

   8 min

2. 2.

   Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.

   5 min

3. 3.

   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.

   20 min

4. 4.

   Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.

   5 min