Cornmeal Crepes with Figs and Pears
Delicate cornmeal crepes served with fresh pears, figs, and toasted pistachios, topped with whipped cream and a drizzle of honey. These elegant crepes blend the rustic texture of cornmeal with sweet seasonal fruits.
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.
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.
Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.
5 min
- 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.
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