Cornmeal Crepes With Figs And Pears
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 large
Egg1 cup
Whole Milk1 cup
All-Purpose Flour1 cup
Cornmeal2 tbsps
Sugar1 tsp
Vanilla Extract1 tsp
Kosher Salt1.25 cups
Heavy Cream (divided)Directions:
1
Heat a 10" nonstick skillet over medium heat
2
Preheat oven to 350°F
3
Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes
4
Let cool, then coarsely chop; set aside
5
Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth
6
Heat a 10" nonstick skillet over medium heat
7
Lightly coat skillet with butter and add 3 tablespoons batter, swirling to cover the bottom of skillet
8
Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes
9
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
10
Transfer to a plate
11
Repeat with remaining batter, coating skillet with butter between crepes
12
Beat remaining 1 cup cream to soft peaks
13
Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey
14
Preheat oven to 350°F
15
Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes
16
Let cool, then coarsely chop; set aside
17
Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth
18
Lightly coat skillet with butter and add 3 tablespoons batter, swirling to cover the bottom of skillet
19
Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes
20
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
21
Transfer to a plate
22
Repeat with remaining batter, coating skillet with butter between crepes
23
Beat remaining 1 cup cream to soft peaks
24
Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey