Recipe: Cornmeal Crepes with Pear and Fig
This recipe has been adapted from Bon Appetite
1 large egg
1⁄2 cup whole milk
1⁄4 cup all-purpose flour
1⁄4 cup cornmeal
2 Tbsp. sugar
1⁄2 tsp. vanilla extract
1⁄8 tsp. kosher salt
11⁄4 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)
To start, preheat oven to 350F. Next place the pistachios on baking sheet to toast, tossing occasionally for about 6-8 minutes. Let cool, then chop and set aside.
Next, whisk the egg, sugar, milk, cornmeal, flour, vanilla, salt, and 1⁄4 cup cream in a bowl until smooth to create the crepe batter.
Place a 10” nonstick skillet over medium heat. Lightly coat skillet with butter and add about 3 Tbsp. of the batter. As you place that batter in the pan, swirl it so as to cover the bottom of skillet. Cook without distrubing it, until the center begins to puff and the edges look golden. This will be roughly 2 minutes. Use a heatproof rubber spatula to loosen edges and use your fin- gers to flip the crepe and cook until bottom is dry and set, about 30 seconds longer. Once done, transfer the crepe to a plate. Repeat the process with remaining batter. Make sure to coat 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.