Cornmeal Crepes with Figs & Pears
Recipe: Megan Garrelts
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 and thinly sliced
4 fresh black Mission figs, quartered
2 tbsp. Unsalted, shelled raw pistachios
Honey (for drizzling)
How To Make
Preheat oven to 350°.
Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally (until fragrant) for 6-8 minutes. Let cool, then coarsely chop; set aside. Toss shells of the pistachios in the green bin.
Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and ¼ cup cream in a medium bowl until smooth. Compost the eggshell.
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. Properly store and seal all leftover batter mix to avoid spoil.
Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios. Drizzle with honey. Discard the cores/stems of the pears and figs in the green bin.