Cornmeal Crepes with Figs and Pears

By LRay

Bon Appetit, September 2013, page 65.

Nutritional Information

•Calories (kcal) 450
•Fat (g) 32
•Saturated Fat (g) 18
•Cholesterol (mg) 160
•Carbohydrates (g) 37
•Dietary Fiber (g) 4
•Total Sugars (g) 15
•Protein (g) 7
•Sodium (mg) 120

Ingredients

• 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
• 1 1/4 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)

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

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.