Cornmeal Crepes with Figs and Pears

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)

PREPARATION

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.

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