Cornmeal Crepes with Figs and Pears

Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas.

Servings: 4

Ingredients

• 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.