Cornmeal Crepes With Figs And Pears Recipe

Name: Cornmeal Crepes With Figs And Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted, shelled raw pistachios; 1 large egg; 1/2 cup whole milk; 1/4 cup all-purpose flour; 1/4 cup cornmeal; 2 tablespoons sugar; 1/2 teaspoon vanilla extract; 1/8 teaspoon 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; Honey (for drizzling)

Servings: persons

2 tablespoons unsalted, shelled raw pistachios
1 large egg
1/2 cup whole milk
1/4 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon 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
Honey (for drizzling)

1
["Preheat oven to 350u00b0F. 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 1/4 cup cream in a medium bowl until smooth.", "Heat a 10"" nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 tablespoons 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."]

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted, shelled raw pistachios, 1 large egg, 1/2 cup whole milk, 1/4 cup all-purpose flour, and more.

Yes, Cornmeal Crepes With Figs And Pears falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal Crepes With Figs And Pears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions