Crêpes only look fancy—they’re actually simple to make.
INGREDIENTS (4 SERVINGS)
- 1 large egg
- ½ cup whole milk
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 2 Tbsp. sugar
- ½ tsp. vanilla extract
- ⅛ tsp. kosher salt
- 1¼ cups heavy cream, divided
- Unsalted butter (for skillet)
- 1 ripe pear, cored, thinly sliced
- 4 fresh black Mission figs, quartered
- 2 Tbsp. unsalted, shelled raw pistachios
- Honey (for drizzling)
Preheat oven to 350°. 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 ¼ cup cream in a medium bowl until smooth.
Heat a 10” nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 Tbsp. 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.