Cornmeal Crepes with Figs and Pears
['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)']
Preheat oven to 350°F. 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.